Southwest Green Chili And Chicken Soup Food

SOUTHWEST CHICKEN & GREEN CHILI STEW

Southwest Chicken & Green Chili Stew image

This is a wonderful stew for those cold winter months. You can also add other toppings like sour cream and cheese.

Provided by Mika G.

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless skinless chicken breast
2 1/4 cups fat free chicken broth
4 garlic cloves, finely chopped
1 (4 ounce) can chopped green chilies
2 teaspoons all-purpose flour
1 medium red bell pepper, diced
1 medium carrot, sliced
1 cup whole kernel corn
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 tablespoons cilantro, finely chopped
1 teaspoon cornstarch
1/4 cup cold water
12 tortilla chips, coarsely crushed

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.

Nutrition Facts : Calories 199.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 65.8, Sodium 642.4, Carbohydrate 16.4, Fiber 2.5, Sugar 4.5, Protein 29.1

SOUTHWEST GREEN CHILI AND CHICKEN SOUP

Southwest Green Chili And Chicken Soup image

Number Of Ingredients 13

Ingredients

1 chicken, cut up
8 quarts water, boiling, for cooking the chicken
1/4 cup olive oil
1 large onion, chopped
4 cloves garlic, minced or 1 tablespoon garlic salt
fresh ground pepper to taste
salt to taste
10 cups chicken stock
2 (8-ounce) cans chopped green chilies
1/3 cup flour
3/4 cup cold milk
2 cups Monterey Jack cheese, shredded
1 tablespoon fresh cilantro, finely chopped

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

Nutrition Facts : Nutritional Facts Serves

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