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    You are in: Home / Recipes / Green Chile, Chicken, and Corn Soup Recipe
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    Green Chile, Chicken, and Corn Soup

    Green Chile, Chicken, and Corn Soup. Photo by Annacia

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    breezermom's Note:

    This soup has some of my favorite things in it! I really enjoy it in the fall, just as the weather is turning cold. I can usually still find fresh corn at that time, and it's so great to have a warm soup on a crisp, chilly night! This is from "Southwest Cooks!", a collection of Native American cuisine.

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    Units: US | Metric



    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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).
    5. 5
      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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    Ratings & Reviews:

    • on February 19, 2012


      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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    • on November 18, 2010


      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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    • on November 08, 2010


      This is an outstanding soup! So fresh, healthy and delicious. I didn't use the avocado garnish, otherwise made as directed and we loved this - thanks for sharing the recipe!

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    Read All Reviews (4)


    Nutritional Facts for Green Chile, Chicken, and Corn Soup

    Serving Size: 1 (3510 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 129.8
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 1.0 g
    Cholesterol 10.7 mg
    Sodium 531.1 mg
    Total Carbohydrate 15.1 g
    Dietary Fiber 2.7 g
    Sugars 3.1 g
    Protein 7.9 g

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