2 medium ancho chilies, chopped
1 cup hot water
2 ribs celery, chopped
1 medium onion, chopped
2 large carrots, chopped
1 cup diced winter squash
1 cup shredded cooked chicken
5 cups chicken broth
1 tsp Mexican oregano
Put ancho chilies in a skillet over medium-high heat and saute, stirring, until fragrant and lightly toasted - about 30 to 40 SECONDS. Remove from heat and pour the hot water into the skillet and set aside to soak.
Meanwhile, in a large soup pot, put the remaining ingredients, bring to a boil, reduce heat to low, lightly cover pot and simmer gently for 20 minutes.
Get out a blender and pour the ancho chilies and water from skillet in the blender and puree until smooth.
When soup is done simmering, pour the ancho chili puree into the soup, stir, taste and season as needed. Let simmer for just a few minutes more, then serve hot.
May serve with a dollop of guacamole or sour cream on top.
Will serve 2 to 4.
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