Green Chile, Chicken, and Corn Soup
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.
- Ready In:
- 1hr 10mins
- 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
- sour cream, fresh cilantro sprigs
- 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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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.
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