Southwest Green Chili And Chicken Soup Food

SOUTHWEST CHICKEN & GREEN CHILI STEW

Steps:

• Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
• Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
• Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
• Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.

SOUTHWEST GREEN CHILI AND CHICKEN SOUP

Steps:

• Place chicken in boiling water. Return to boiling. Cover, reduce heat to low, and simmer until chicken is tender, approximately 30 minutes. Remove chicken from pot, cool, remove skin and bones, and cut into 1 inch pieces. In a medium stockpot, sauté onion in olive oil until tender. Add garlic, pepper, salt, chicken stock, chilies, and chicken. Simmer 15 minutes. Whisk flour and milk together. Add to pot to thicken. Simmer 5 minutes and remove from heat. Add cheese, stirring constantly until cheese is melted and soup is thick and creamy. Add cilantro and serve with tortilla chips on the side.Spiced with More Tall Tales - Soups, Stews and Chili