Southwestern Chicken Soup

An awe-inducing sunset, Canyonlands National Park

Ingredients:
2 tbsp. canola oil
1 medium yellow onion, sliced crosswise into strips
4 cloves garlic, minced
28 oz. can crushed tomatoes, undrained
2 cups chicken broth
3 dried guajillo chiles, seeds and stems removed, coarsely chopped
Juice of 3 limes
1 bunch cilantro, coarsely chopped
2 red peppers, seeds removed, diced
3 cups cooked chicken, shredded
2 cups cooked brown rice

To Make:

Begin by heating oil in a medium skillet on medium-high heat.  Add the onion and garlic and let simmer for about seven minutes, stirring occasionally, until onion is translucent.  Next, put the onions and garlic in a large stew pot.  Add the crushed tomatoes, chicken broth, and guajillo chiles, mix them together well with the onions and garlic, and simmer on low heat for about forty minutes, covered.  Then, add the lime juice, cilantro, and peppers, stir to combine, and continue to simmer on low heat, uncovered, for about ten minutes more.  Finally, add the shredded chicken and rice, mix well into the soup with a spatula, and after three minutes, remove the stock pot from the burner.  Let cool for five minutes and then ladle hearty portions of this soup into your favorite bowls.  This dish is perfect as a main course for a small group, accompanied by fresh-baked corn muffins and a mellow Mexican lager to drink, such as Negro Modelo.