Ingredients
1 3 1/2 lb. chicken cut up into 12 pieces, skinned
1 tbsp. salt
15 guajillo chiles stemmed, seeded
3 ripe plum tomatoes, cored and quartered
4 large garlic cloves, peeled
2 small white onions, peeled and finely diced
2 tbsp. canola oil
2 chicken bouillon cubes
limes, cilantro for garnish
Preparation
Put chicken, salt, and 14 cups water into a large pot and simmer over medium heat, skimming foam as it surfaces, until just tender, about 25-30 minutes.
Meanwhile, soak chiles in a bowl of water until soft, about 10 minutes, then drain. Put chiles, tomatoes, garlic, and half of the onions into a food processor. Add 1/4 cup of the broth from the pot and puree. Strain into a large bowl, pressing on the solids with the back of a spoon and set aside. Heat oil in a medium skillet. Add strained sauce and cook, stirring 4-5 minutes. Add bouillon cubes and cook, stirring, until dissolved, about 3 minutes.
Add chile sauce to pot with chicken and broth and simmer, covered, for 15 minutes. Adjust seasoning. Serve soup with lime wedges and remaining chopped onions. Garnish with cilantro.
