Green Chile, Chicken, and Corn Soup
photo by Annacia
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
13 cups
ingredients
- 1 medium onion
- 2 whole cloves
- 5 cups beef broth
- 3 cups chicken broth
- 3 chicken breast halves, skinned
- 2 large baking potatoes, peeled and diced
- 2 anaheim chilies
- 2 3⁄4 cups fresh cut corn, about 4 ears
- 1 avocado, sliced
- 2 medium tomatoes, chopped
- salt and pepper
-
Garnishes
- sour cream, fresh cilantro sprigs
directions
- Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender.
- Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside.
- Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture.
- Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used).
- Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.
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Reviews
-
This recipe is fantastic. It's just pure magic (or science) how these flavors come together, even DH loves it! Although I had the fresh anaheim peppers, once I realized the recipe was going to have me roast them, I simply used the canned chopped chiles instead; otherwise, made as directed. Thanks, breezermom! Made for PRMR tag game.
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What a yummy, heart warming soup. I can't get "real" peppers here in this Canadian culinary wasteland so I used the canned Ortega diced chili's and it was still delicious. Also, I used the tomato and a fat free sour cream with dried cilantro for garnish as there was no avocado in the house. It was a real treat with a square of chili cheese cornbread on the side. :D
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"This is amazing stuff!" was the consensus around the dinner table tonight. So many times DH will add extra seasoning (hot sauce or pepper) to a soup but this was so good he didn't add anything. The flavor of the broth was so complex - just a hint of onion, cloves and the smoky, spiciness of the chilies. We loved the thin broth yet the chunky veggies and chicken. Also, the garnishes were just perfect! I used poblano peppers because there were not anaheims in our store. This is one recipe that we will make again and again. Thanks breezermom :)
RECIPE SUBMITTED BY
breezermom
United States