2 dried ancho chilies, seeded and torn into pieces
1 cup water
2 ½ cups 33% less sodium chicken broth
2 stalks celery, chopped
1 medium onion, peeled and chopped
1 cup cooked, chopped chicken
¾ cup chopped carrots
1 teaspoon oregano
¾ cup chopped chayote squash
1. Place chilies in a hot skillet and cook for about 45 seconds lightly toasted and fragrant. Cover with 1 cup boiling water and let stand for 20 minutes.
2. Meanwhile, combine broth, celery, onion, chicken, carrots, and oregano in a medium saucepan. Bring to boil; reduce heat. Cover and let simmer for 20 minutes.
3. Place chilies and liquid in blender or food processor and puree until smooth. Ad chili puree and chayote to broth mixture. Simmer for 5 minutes or more.