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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Chile Soup Recipe

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This recipe for Chicken Chile Soup is from The Garlinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 chicken breasts, cooked and cut into pieces
1 quart chicken broth
1 or 2 28-ounce cans green chili enchilada sauce
1 4-ounce can diced green chillies (optional)
1 large onion, chopped
2 cloves garlic, chopped
1-1/2 tablespoons ground cumin
1 teaspoon oregano
1 can evaporated milk
2 Tbsp. cornstarch
Directions:
Directions:
Add enchilada sauce to broth in a large pan. Add onion, garlic, chiles (optional) and seasonings. Simmer 45 minutes with chicken. Can add cut up potatoes at this point if desired. In a separate bowl, add 2 Tbsp. cornstarch to a small amount of the evaporated milk. Whisk, then add to soup with the rest of the milk. Let thicken while cooking.
Can garnish with cheese, green onions, crushed chips, sour cream and/or guacamole.
Number Of Servings:
Number Of Servings:
10 servings
Personal Notes:
Personal Notes:
A fellow teacher, Debra Patterson from the Mee Ranch, gave Mary this recipe at a Spanish class she attended.

 

 

 

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