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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chiles
Toast the pasilla chiles in a dry skillet over medium heat until fragrant. Once toasted, remove the stems and seeds, then chop them into small pieces.
- 2
Cook the Chicken
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened. Add chicken breast and cook until browned, about 5-7 minutes.
- 3
Combine Ingredients
Stir in the diced tomatoes, corn, chopped pasilla chiles, and vegetable broth. Bring the mixture to a simmer.
- 4
Simmer the Soup
Reduce heat and let the soup simmer for about 20-25 minutes, until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot.
- 5
Finish the Soup
Stir in lime juice, chopped cilantro, and season with salt and pepper to taste. Allow the flavors to meld for another 5 minutes.
- 6
