Sopa de Pollo y Chochoyotes (Mexican Chicken and Dumpling Soup)

3 Ancho chilies

3 Guajillo chillies

4 chili arbol

1 onion cut in big chunks

3 garlic cloves

8 cups chicken stock

1 can chopped tomatoes or 3 fresh

1 chopped onion

2 cups corn

2 cloves minced garlic

2 lbs boneless skinless chicken

Salt and pepper to taste

2 Teaspoon oregano

1 Teaspoon celery salt

1/2 bunch of cilantro tied together

2 squares dark chocolate

Chochoyotes (dumplings)

1 1/2 cup masa

1 teaspoon salt

2 Tablespoons lard or oil

1 cup warm water or stock

1/4 cup chopped cilantro

Add chilies - garlic to sauce pan with 2 cups of stock. Bring to a simmer for 5 minutes.

Transfer to a blender and add the tomatoes. Blend until smooth. Pour through a strainer.

In a soup pot saute onions and corn for 2 - 3 minutes. Add garlic cook for another minute.

Add chili mixture and chicken cook for 5 minutes; add rest of stock and cilantro. Add

seasonings. Simmer for 10 - 15 minutes. Remove chicken and shred. Remove cilantro and

discard Add and melt chocolate in soup; add shredded chicken.

Dumplings Combine all ingredients. Roll in 1 inch balls. Press an indentation using thumb. Drop dumplings in and simmer for 25 minutes. Serve topped with cilantro, green onions, avocado, queso fresco, lime juice or crema.