Bit of an ad lib on my part. Here's a shot of my orange chile aioli before pureeing. Mixed in is tangarine zest, orange juice, guajillo chile, garlic, toasted corriander and cumin. Added this to onion, carrot and celery just after sauteeing and before adding mixture of chicken/vegetable stock.
Simmering now with diced tomatoes and red potatoes. Will let it rest overnight, bring it back to a simmer, add some pulled chicken, fresh veggies and masa.... No name for it but kind of psyched..