I make a lot of both of these broths, and freeze in 16 oz. containers, so that they are ready to use whenever we want them. The basic recipe is as follows:
64 oz. low sodium chicken broth
4 whole green chills (canned is fine) OR 4 dried red chiles (whatever you like best, I like pasilla)
5 cloves of garlic, mashed
1 T. lemon juice
1 T. lime juice
Salt and pepper to taste
Put all ingredients in a large stock pot, and let simmer on low for at least 2 hours. I add cayenne pepper to both of these, as we like it spicy around here! The great thing is that this recipe is very customizable. I hope you enjoy it!