Aunt Minnie's Green Chili Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 2 tbsp vegetable oil
1 # green chilies, roasted, peeled, and seeded
1 small chopped onion
8 cups chicken stock or canned broth
4 skinless, boneless chicken breasts
1/2 tsp. salt
1/2 tsp. pepper
4 corn tortillas, cut into 1/4" squares
4 cups corn kernels ( from 6-8 ears of corn), or use 3-10oz. packages frozen corn, thawed
1 # Monterey Jack cheese , cut into 1/4" cubes
Sour Cream
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Directions: |
Directions:Preheat oven to 300º.
In a medium skillet heat the oil. Add the chilies and the onion and saute' over moderately high heat until tender, about 5 minutes.
Scrape the mixture into a food processor or blender and puree. Set aside.
In a large saucepan, bring the stock to a boil. Add the chicken and simmer over low heat until tender and chicken is no longer pink. About 20 minutes.
Remove the chicken and let cool enough to handle. Shred the chicken and return it to the stock.
Add the pureed chili mixture, salt, pepper and simmer gently for 30 minutes.
Meanwhile, spread the tortilla squares on a large baking sheet. Bake for 15 minutes until brown. These are called totopos.
In a blender or food processor, puree 2 cups of the corn with 2 cups of the stock and to the soup along with the remaining corn.
Simmer until tender, about 5 minutes.
To serve, put about 1/4 cup diced cheese into each bowl. Ladle in the hot soup. Top with a spoonful sour cream and a sprinkling of the totopos. |
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