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Green Chile-Chicken Chowder

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Submitted by: kristinleathers

 

Canned green chilies are pureed with lime juice, cilantro and a generous amount of cumin, and added to chicken, broth, and corn.
 

Ingredients

  • 8 to 10 cups chicken stock
  • 1 white onion, diced
  • 2 tbsp olive oil
  • 1/2 stick (1/4 cup) (unsalted) butter
  • 1/2 cup all-purpose flour
  • 8 7-oz cans diced green chilies
  • 1/2 cup ground cumin (or to taste)
  • Juice of 2 limes
  • 2 to 3 handfuls of cilantro (about 2 cups)
  • Salt and pepper, to taste
  • 4 11-oz cans sweet white whole kernel corn (niblets), drained
  • 2 cups cooked shredded chicken
  • Pepper Jack cheese, for garnish

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Method

In a large stock pot saute onion in olive oil until tender. Add chicken stock and simmer. In a saute pan, melt butter and add flour; cook to create a roux. Stir roux into the broth. In a blender, add green chilies, lime juice, cilantro and cumin. Puree; it may need to be adjusted for cumin; add salt to taste. Add the green chili puree to broth with the chicken and corn. Stir and simmer about 30 minutes. Serve with a garnish of pepper-jack cheese.

 

Notes: For additional heat, add 1 diced jalapeno to the green chili puree.

 

Number of Servings: 8-10

 

Submitted by: kristinleathers ()

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