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Chicken & Green Chili Soup Recipe

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This recipe for Chicken & Green Chili Soup, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Boettcher
Added: Wednesday, September 21, 2005


3-4 pounds boneless skinless chicken breasts
4 c. chopped onion
2 minced garlic cloves
4 tsp. ground cumin
1 tsp. dried oregano
2 tsp. ground coriander
4 (4.5 oz.) cans chopped green chiles, undrained
2 c. water
2 (15.5 oz.) cans cannellini beans (GOYA brand)
2 (15.5 oz.) cans light red kidney beans
2 (14 oz.) cans low sodium chicken broth (or stock)
Tabasco Sauce
Monterey Jack Cheese, Shredded
Tortilla Chips
Lime Wedges
Chopped Cilantro
Chopped Green Onions
Sour Cream

Slice chicken into 1 inch cubes. Brown in batches with cooking spray or olive oil (to coat pan)in a large skillet. Chicken should be fully cooked.
Heat a LARGE dutch oven with some cooking spray or olive oil (to coat pan) over medium high heat.
Saute onion 6 min. or until tender, stirring frequently.
Add garlic. Saute 2 min., stirring frequently.
Stir in cumin, oregano, and coriander. Saute 1 min.
Stir in chiles, reduce heat to low, cook 10 min. mostly covered.
Add the chicken, water, beans and broth. Simmer 10 minutes.
Stir in some Tobasco to taste. 1/2 to 2 tsp.
Serve in large bowls with cheese, a spoonful of sour cream and green onions or cilantro on top. Guests break their own tortilla chips to put in the bowl and squeeze some lime juice into the soup.

Number Of Servings:
Number Of Servings:
8 (2 cup servings)
Preparation Time:
Preparation Time:
45 minutes to an hour
Personal Notes:
Personal Notes:
This meal is a great, healthy meal to drop off for someone who is in need of a hot dinner. It has great flavor and is very comforting without being unhealthy. Also, almost everyone seems to like it.

This is a big recipe that will allow for a lot of left overs or some to freeze, save or share.




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