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Food Fare: Native American RecipesChicken, Corn & Chili Soup

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.


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