Southwestern Lemon Chicken Soup with Chilies |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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One of my favorite tricks for getting a meal on the table quickly and easily is using a deli-roasted chicken. To really enhance the flavor of this soup, sprinkle with chopped cilantro leaves before serving. If you want to add some more heat, sprinkle in crushed red pepper while it is simmering. Ingredients:
8 cups chicken broth |
1 onion, chopped |
1/2 lb thin-skinned potato, scrubbed and cut into 1/2 inch cubes |
1 (14 1/2 ounce) can diced tomatoes |
1 tablespoon grated lemon, rind of (yellow part only) |
1 teaspoon crumbled dried tarragon |
1/4 teaspoon pepper |
2 anaheim chilies, stemmed,seeded and chopped (about 3 oz) |
1 roasted chicken |
2 cups frozen white corn |
fresh cilantro leaves, chopped (optional) |
Directions:
1. In a 6- to 8-quart pan over high heat, combine broth, onion, potatoes, diced tomatoes and their juice, lemon peel, tarragon, and pepper.
2. Bring to a boil over high heat, then reduce heat, cover and simmer until potatoes are tender when pierced, about 10 minutes.
3. Add chilies and simmer 5 minutes.
4. Meanwhile, discard skin and fat from chicken and pull meat off bones.
5. Chop meat into bite-size pieces.
6. When potatoes are tender, add chicken meat and corn to soup.
7. Simmer until heated through, about 5 minutes. Sprinkle with cilantro if desired.
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