Creamy Mole Chicken Soup

Ingredients

• – 3 dried pasilla chile peppers, stems and seeds removed and torn into strips
• – 1/3 cup raisins
• – 2 teaspoons unsweetened cocoa powder
• 1 1/2 teaspoons each: chili powder and dried oregano leaves
• – 1 teaspoon ground cumin
• – 1 (32-oz.) container chicken broth, divided
• – 1 (14.5-oz) can fire-roasted diced tomatoes
• – 2 tablespoons California butter
• – 2 cups chopped onion
• – 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• – 2 tablespoons flour
• 1 cup each: sliced carrots, sliced celery and corn
• – 1 chayote squash, pitted and cut into 1/2-inch cubes
• – 1 (15-oz.) can black beans, rinsed and drained
• – 7 ounces can diced green chiles
• – 1 cup shredded California Monterey Jack cheese
• – 1/2 cup light California sour cream
• – Crumbled California Cotija cheese, baked tortilla strips, diced avocado, fresh cilantro leaves and sliced green onions (optional toppings)