2 Hours


  • 5 chicken thighs (large)
  • 1 1/2 containers vegetable stock
  • 4 cloves garlic
  • 1/2 tbsp ground corriander
  • 1/2 tbsp cumin
  • 1/2 tbsp onion powder
  • 2 tbsp sugar
  • 3 tbsp rice wine vinegar
  • 4-5 stems fresh oregano
  • 3.5 oz can chipotle peppers in adobo sauce
  • 2 large ancho chile pods
  • 1 roasted red bell pepper
  • 1 jalapeno (large)
  • 2 limes (juice & zest)
  • 1/4 cup unsweetened chocolate bar
  • 1 container mascarpone (small)
  • 1 bunch cilantro (toppings/garnish)
  • 15-20 corn tortillas (toppings/garnish)
  • 1 avocado (toppings/garnish)

1.) Boil chicken thighs for 30 – 40 minutes in water (or until juices flow clear). Let chicken cool, then shred and set aside. (reserve 2-3 cups of chicken water for use later in recipe).

2.) Coat bell pepper in olive oil and wrap loosely in aluminum foil. Bake at 400 degrees for 45 minutes on baking sheet.

3.) If you are not using pre-made tortillas, at the same time as your pepper is baking, cut tortillas into 1/4 inch strips, lightly coat in vegetable oil and salt, and then bake in 400 degree oven till crispy (10-15 minutes).

4.) While you’ve got your oven ingredients going, bring your ancho chilies to a boil in water and turn off immediately. (Begin with cold water, doesn’t matter how much as long as they’re covered). Let them steep for roughly 5-10 minutes.

5.) At this point the red bell pepper should be roasted (45 minutes or so). After the anchos have cooled, cut them open and deseed. Next toss the anchos, chipotles, diced jalapeño, and red bell peppers into a blender with some of the boiled chili water (1-1.5 cups) till smooth.

6.) While the chilies hangout, sauté your garlic slowly in olive oil. (Be sure not to let it brown too much or it will add a bitter flavor to your recipe)

7.) After the garlic has sautéed for a minute or so, pour in your vegetable stock, chilies, cumin, onion powder, coriander, sugar, and freshly chopped oregano. Bring up to a boil and turn down to simmer.

8.) Now add your vinegar, chopped chocolate, and 4oz of your mascarpone (1/2). While on low, let it all melt while you stir constantly. After everything has melted, add the juice of 2 limes, and chopped cilantro.

*Serve over tortilla chips, garnish with fresh cilantro, and dollop of remaining mascarpone. I personally crisped up the skin of the chicken that I boiled and used that as a garnish as well. You could also top with shredded cheddar cheese, or sour cream.

*Taste before serving, you may need to adjust with more sugar or salt. You can also add an additional jalapeño if want additional heat. 

Spicy Chicken Soup #2

1 Response

  1. This is one of our favorite recipes, it was absolutely delicious!

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