Cook guajillo and ancho chiles in large skillet on medium heat 3 to 4 min. or until lightly browned, turning occasionally. Cool 10 min. Remove and discard stems and seeds. Transfer chiles to large bowl; cover with boiling water. Let stand 20 min. Drain, reserving 1/3 cup of the soaking liquid. Blend reserved liquid and chiles in blender until pureed.
Cook chicken in Dutch oven or small stockpot on medium heat until done. Drain; set aside. Add bacon; cook and stir 5 min. or until crisp. Add onions, bell peppers, serrano chiles and garlic; cook 5 min. or until vegetables are tender, stirring occasionally.
Add pureed chiles; cook 3 min., stirring frequently. Add chili powder and cumin; cook and stir 1 min. Add chicken, tomatoes and water.
Bring to boil; cover. Simmer on medium-low heat 30 min., stirring occasionally. Remove from heat; stir in lime zest and juice. Serve topped with cheese.
*Because hot chile pepper, such as serranos, contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch peppers, wash your hands well with soap and water.
Substitute dried pasilla chiles for the dried guajillo chiles.
Substitute 2 tsp. HEINZ Apple Cider Vinegar for the lime juice.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.