Southwest Green Chili And Chicken Soup

Serves: 12
Total Calories: 186


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


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

Nutritional Facts:

Serves: 12
Total Calories: 186
Calories from Fat: 107

This Southwest Green Chili And Chicken Soup recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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