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. 

For me....I can eat soup any time in any weather.

I made this Green Chile Chicken Soup last night.

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 a little 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
2 large bay leaves
Salt and Pepper
4 cups chicken stock
1 tsp cumin
1 tsp adobo seasoning
1/2 tsp chili 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.