Ingredients

• 2 tablespoons olive oil
• 3 dried guajillo peppers, stemmed and torn
• 1 medium white onion, diced
• 2 tablespoons tomato paste
• 4 cloves minced garlic
• 2 medium tomatoes, roughly chopped
• 4 cups chicken broth, divided
• 3 medium carrots, cut into 1/4” coins
• 2 teaspoons chili powder
• 1 teaspoon chipotle pepper powder
• Salt and pepper
• 1 can pinto beans, drained and rinsed
• 1/2 cup TG Lee® heavy cream
• 4 cups shredded cooked chicken

To serve:

• Cilantro, chopped
• Avocado, sliced
• Radish, sliced
• Tortilla chips
• Lime, wedged

How to

In a large stockpot or Dutch oven, heat oil on medium heat. Add guajillo peppers, onions, tomato paste, garlic, and tomatoes and cook for 3-4 minutes until tomato paste is caramelized and peppers are fragrant. Add 1 cup broth and bring to a boil. Cook 2-3 minutes. Puree mixture in a blender or food processor and transfer back to pot.

Add remaining broth, carrots, chili powder and chipotle powder. Season with salt and pepper. Bring to a boil, then turn heat down to a simmer and let cook for 10-15 minutes, until the carrots are softened. Stir in beans, cream, and chicken, and taste for seasoning. Serve with toppings of choice.