Green Chili Chicken Soup

By Bettye

Ingredients

• 1/2 stick butter
• 2 Tbs. olive oil
• 2 cups chopped yellow onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 Tbs. minced fresh garlic
• 6 Tbs. all-purpose flour
• 1/2 cup milk salsa
• 2 cans (4.5 oz.) chopped green chilies
• 1 1/2 tsp. ground cumin
• 2 tsp. crushed red pepper
• 4 cups chicken broth
• 2 cups chopped fresh tomatoes (peeled)
• 2 cans (8 oz. each) whole kernel white corn, drained
• 4 cups (about 2 lbs.) diced or shredded cooked chicken
• 4 cups heavy whipping cream
• 1/2 cup chopped fresh cilantro
• White cheddar cheese
• Corn tortillas

Details

Servings 10

Preparation

Step 1

Cook chicken.

To peel fresh tomatoes, boil enough water in a sauce pan to cover the tomato. Place tomato in the water for 10 seconds. Remove from water, cut the stem out and peel skin from the tomato. Repeat with remaining tomatoes, one at a time.

Combine butter and olive oil in a dutch oven over medium heat. Add onions, carrots, celery and garlic and saute 4 minutes. Stir often. Add flour and stir well 1 minute. Add salsa, green chilies, cumin and red pepper. Stir until a thick paste forms. Add chicken broth, tomatoes and corn. Stir well, scraping sides and bottom of pan to loosen all the flour. Bring to a boil, then reduce to a simmer and add cooked chicken. Cook 8 minutes, stirring occasionally. Warm cream in microwave or on stovetop, then add to soup along with cilantro. Bring back to a simmer.

Slice corn tortillas, about two per serving, into strips 1/4 - 1/2 inch in width. Fry tortillas in hot oil until lightly golden brown.

Top each serving with fried tortillas and white cheddar cheese. Serve immediately.