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Thursday, April 17, 2014

Green Chile Chicken Soup

Much to many people's dismay, the weather is still adding 
enjoyment to a delicious bowl of soup.

I live in Arkansas and we are still having those days. 
I actually have no problem enjoying soup anytime of the year, 
but you know what I mean.


Anyway, I made this soup last night and it was awesome.
I'ts kind of the middle ground between soup and stew. Chunky with veggys and just a slight thickness, not to mention the great flavor, from adding masa corn flour.

Hearty, flavorful and low in fat. Just a great bowl of soup,,,,,or stew! 

Linked with Weekend Potluck and Foodie Friday.

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Green Chile Chicken Soup

2 cups chicken, cooked and chopped
1 tbsp olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
3 garlic cloves, chopped
1 large bay leaf
Salt and Pepper
4 cups chicken stock
1 tsp cumin
1 tsp adobo seasoning
1/2 tsp chile powder
1 tsp oregano
10 oz can tomatoes and green chilies, I used mild
7 oz can green chilies, chopped
15 oz can of white beans, drained & rinsed, I used Great Northern
1 cup frozen or fresh corn
2 tbsp masa corn flour
1/4 cup fresh parsley chopped

Heat up oil over medium heat in a large pot. Saute onion, celery, carrot, garlic and bay leaf with a pinch of salt and pepper until it starts to soften. Add stock and simmer until vegetables are tender. Stir in all remaining ingredients (including chicken) except masa and parsley. Bring to a simmer; stir in masa and simmer 3-4 minutes. Check for seasoning, adding salt/pepper if desired. Stir in parsley, turn off heat and cover. Let sit 10 minutes or until ready to serve.

Serve with toppings of your choice. Avocado, cheddar cheese and sour cream was amazing.

4 comments:

  1. This soup looks great! It's super gloomy here, I would love have this as comfort

    ReplyDelete
    Replies
    1. Hope you give it a try. It sure is good, especially loved the sour cream with it.

      Delete
  2. Andrea,
    I could eat this nearly any time of year--it looks delicious.

    ReplyDelete