I have made this recipe both by the book (mostly) and by substituting the enchilada sauce with dried peppers, per one reviewers recommendation - both ways were delicious, but using dried peppers gave the soup a deeper, more complex flavor. For the soup, I used two negro chiles (also known as pasillas or dried poblanos), and one chipotle, tops and seeds removed, then soaked in hot water and pureed (I learned how to make enchilada sauce from this recipe http://www.homesicktexan.com/2011/04/beef-enchilada-recipe-chili-gravy.html) Both times I added more cumin, one can of rinsed black beans, and I gradually added water, so that I could adjust as needed. You can do this recipe on the stove top if short on time, it's fine. Smoked sea salt made this recipe amazing, if using low-sodium ingredients. I always cook the chicken in the soup then shred it. A little fresh lime juice is a great addition, also.
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I have made this recipe both by the book (mostly) and by substituting the enchilada sauce with...