Fire Roasted Tomato, Chicken, And Green Chili Soup... |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I remember having Green Chili Stew at some friends' house in New Mexico - it was one of the hottest foods I think I've ever had! This is a much more toned down version (with chicken and tomatoes added) but still full of good flavor and a bit of spice :) I used leftover cooked chicken, but of course you could start from scratch. Read more ...if you have the time! Ingredients:
1 onion, chopped |
4-5 small jalapeno peppers, seeded and diced |
2 medium potatoes, chopped |
1 cup baby carrots, chopped |
2 cloves garlic, minced |
1 tsp cumin (generous) |
1 tsp thyme (generous) |
1 pkt sazon goya seasoning |
4 cups cooked chicken |
1 can (14.5 oz) fire roasted diced tomatoes (undrained) |
1 can (4.25 oz) chopped green chilies (undrained) |
3 cups chicken broth |
salt and pepper to taste |
Directions:
1. Saute the onion, garlic, potatoes, carrots, and jalapeno pepper until soft in small amount of olive oil.
2. Add the spices/seasoning and continue to saute until well combined.
3. Add the cooked shredded or chopped chicken, undrained tomatoes, and undrained chilies.
4. Pour in chicken broth and stir well. Bring to a boil, then lower heat and continuing simmering (covered) for 30 minutes or until the potatoes and carrots are tender.
5. If you would like to serve this thick as a stew, add a flour or cornstarch slurry at the end of cooking... I used about 1 Tbsp cornstarch mixed with a little bit of cold water.
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