4 dried ancho chiles, easily wiped having a moist cloth 2 cups boiling water 4 cups low sodium chicken broth 1 medium onion chopped 1# skinless boneless chicken white meat 2 cloves garlic clove, chopped 1 1/2 teaspoon dried oregano 1/4 teaspoon pepper 2 Tablespoons of essential olive oil 1# zucchini, reduce 1/2 inch pieces 1 can no salt added pinto beans, rinsed and drained 1/4 teaspoon coarse ocean salt 1 Tablespoons of fresh lime juice 1/4 cup hulled pumpkin seeds, toasted
Inside a heatproof bowl, combine the chiles and water. Let soak about half an hour. Reserve the soaking liquid.
Bring the broth to some simmer inside a 2 quart sauce pan. Add some chicken and simmer lightly, covered, before the chicken is simply cooked through, about fifteen minutes. Transfer the chicken to some bowl having a slotted spoon and let awesome shred. Reserve broth.
Stem and seed the chiles and transfer to some blender. Add some reserved soaking liquid, onion, garlic clove, oregano, and pepper. Puree until smooth.
Inside a 5 quart pot, heat the oil over medium heat until it shimmers, then carefully add some chile puree (it'll splatter) and prepare, stirring frequently, until thickened, about ten minutes. Add some reserved broth, zucchini, and beans and simmer, covered, before the zucchini is tender, about ten minutes.
Stir within the chicken, salt and lime juice and simmer, just before the chicken is heated, a couple of minutes. Top each serving having a generous teaspoon of pumpkin seeds.
Meal: 10 1-cup servings
Quantity of Servings: 10
Recipe posted by SparkPeople user LISA-MAE.
