This famous soup from the state of Michoacán in Western Mexico is often made with a base of pureed beans along with tomatoes and dried chiles, which bring a lot of the character to the dish. Here we use ancho chiles, which are sweet, earthy and relatively mild. You could also use pasillas, which have a heat level similar to anchos--or, if you like it hot, gaujillos, which also bring some smoky notes to the pot.
Tip: Ancho chiles are dried poblanos--the glossy, dark green chiles traditionally used in chiles rellenos. Anchos have a fruity, moderately spicy and slightly smoky flavor.
2 starch, 2 vegetable, 1 1/2 fat, 1 lean protein