Sopa de Repollo con Chile Guajillo

Remove stems and seeds from the Guajillo chiles and Ancho chiles. Place the Guajillo chiles and Ancho chiles in a small pot with water, bring to a boil, then remove from heat and let them rehydrate for 15 minutes.

While chiles rehydrate, roughly chop 100g of White onion and the Garlic cloves. Roughly chop the Jitomate.

Drain the rehydrated Guajillo chiles and Ancho chiles. In a blender, combine the rehydrated Guajillo chiles, Ancho chiles, chopped Jitomate, 100g of White onion, and Garlic cloves with 200g of Chicken broth until smooth. Strain the mixture through a fine-mesh sieve into a bowl to remove any solids, pressing down to extract all liquid.