Chicken and Green Chile Soup
1 1/4 lbs. Anaheim chile peppers1 lb. tomatoes
2 cups water
3/4 lb. smoked chicken tenders
1 1/2 tsp. chicken bouillon
1 1/2 tsp. ancho pepper
1/2 tsp. garlic powder
1/4 tsp. cumin
1 tsp. salt
1/4 tsp black pepper
3/4 lb. tomatillos
1/2 cup reserved Anaheim chile peppers, roasted strips
2 corn tortillas, cut into strips
1/2 cup pico de gallo
Seed and coarsely chop half of the Anaheim chiles. Place chiles and tomatoes in blender and puree. Place chile mixture in four-quart stockpot over medium heat. Add water, chicken and chicken bouillon. Add ancho pepper, garlic powder, cumin, salt and pepper. Bring to a boil, reduce heat to low, and simmer 5 minutes. Husk tomatillos and discard husks. Roast tomatillos and remaining Anaheims under broiler until skins begin to blacken. Remove from oven and set until cool enough to handle. Puree tomatillos in blender and add to soup. Remove and discard seeds from roasted Anaheims and cut into strips. Reserve 1/2 cup roasted Anaheim strips. Add remaining roasted Anaheim strips to soup. Bring soup to boil, reduce heat to low, and simmer 10-15 minutes. Ladle into serving bowls and top with roasted Anaheim strips, tortilla strips and pico de dallo. Serve immediately.
Yields: about 2 1/2 quarts.
Terri's Country Corner
Last Updated October 3, 1998 by Terri
terriscorner@geocities.com
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