Soups & Stews > Native American > Chicken, Corn & Chili Soup >
Chicken, Corn & Chili Soup
1 onion, peeled
2 whole cloves
5 C beef broth
3 C chicken broth
3 boneless chicken breast halves, skinned
2 large baking potatoes, peeled & diced
2 Anaheim chilies
2-3⁄4 C fresh cut corn (4 ears)
1 avocado, sliced
2 tomatoes, chopped
Salt & black pepper to taste
Sour cream (for garnish)
Cilantro (for garnish)
Peel the onion and stud with cloves. Combine the onion, broths, chicken and potato in a large cooking pot; bring to a boil. Cover, reduce heat, and simmer for about twenty minutes or until the potato is tender. Remove onion and chicken; reserve broth in the pot. Allow the chicken to cool, and then chop the meat. Return chicken to the pot; set aside. Cut chilies in half lengthwise; remove seeds and membranes. Place chilies, skin side-up, on an ungreased baking sheet; flatten with a spatula. Broil for about six minutes, or until charred. Place chilies in ice water; peel and discard skins. Coarsely chop chilies; add to the reserved broth mixture. Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, for about four minutes or until corn is tender. Add salt and black pepper to taste. Ladle soup into bowls; top with avocado slices and chopped tomato. Garnish with cream and fresh cilantro. Serve.
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
