Fill a 2 qt saucepan with half full with water, then add the dried Ancho chile, and bring to a boil. Simmer for about 15 minutes, until the chile is soft. Remove the chile from the water, discard the water, and remove the stem and seeds from the chile. Rinse away any excess seeds that may cling to the softened chile.
Place the cooked chile in a blender container with 1 cup of water. Blend until completely pureed.
In 2 qt saucepan, heat the Campbell’s® Light Chicken Gumbo Soup and the added can of water. Stir in the chile puree. Add salt and pepper to taste, and bring the soup to a boil. Once boiling, add the shrimp and fish pieces (or squid or mussels) and allow to simmer for another 5 minutes. Serve immediately, garnished with chopped cilantro and lime wedges on the side.
Tip: Most dried or fresh chiles can irritate hands and eyes, so consider wearing rubber gloves while handling chiles.
*STAR INGREDIENT: Shell-on Shrimp. Professional chefs know that the shell of a shrimp is where the richest flavor is stored. When making your Caldo de Mariscos, try adding unpeeled shrimp to your soup, for a fuller, richer fresh-from-the-ocean flavor.