Sopa de Pollo y Garbanzos con Chile Ancho

Remove stems and seeds from dried Ancho chiles and dried Guajillo chiles. Toast the chiles lightly in a dry pan over medium heat until fragrant, about 30 seconds per side. Place toasted chiles in a heatproof bowl and cover with hot water; let them rehydrate for 20 minutes.

While chiles rehydrate, roughly chop Roma tomatoes, white onion, and garlic cloves.

In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped white onion and sauté until softened, about 5 minutes. Add chopped garlic cloves and cook for another minute until fragrant. Add chopped Roma tomatoes and cook until softened and slightly broken down, about 8-10 minutes.