Im not feeling good today, a bit of a bug so I thought Id cook me up some chicken soup southwest style (this is my recipe)
Ingredients:
3 - medium potatoes
1 - large onion, chopped fine
2 - tablespoons of minced garlic (4 cloves)
1 - 1/2 lb skinless chicken breast
3 - 4oz cans diced mild roasted green chili's
2 - 12 oz cans fat free, low sodium chicken broth
2 - tablespoons chili powder (red)
1 - tablespoon groound cumin
3 - tablespooons minced dried cilantro (1/4 cup fresh minced)
1/4 cup flour
1/4 cup olive oil
1 - cup of water
peal and cut dice potatoes into 1/2" cubes (leave on peels if you wish)
cut up chicken into 1/2" chunks
in a large stew pot (1 gallon or more in size), pour in the olive oil and heat pan place in the onion adn garlic and saute' till the onion is tranparent but not browned. Add in your spices, the cialntro, chili power, cumin, an dash of black pepper and your green chilis (2 cans now) drop in chicken and sear till lightly browned. Now throw in the flour and stir until it is combined with the ingrediants in the pot. Slowly add one can of broth to the mixture. you dont want it to stop boiling, stir constantly and add more liquid as the flour absorbs the broth. once saturated pour in the rest of the broth and from this can and the other. now add your potatoes and water. simmer at least one hour on very low heat.
just before serving add the last can of green chilis (the other green chilis added at the start have melded into the sauce)
now serve in a chili bowl with a healthy dab of sour cream floating on top and a few pieces of fresh cilantro sprigs
This recipe has more vitamin c per serving than eating an orange.
try it some time.
Ingredients:
3 - medium potatoes
1 - large onion, chopped fine
2 - tablespoons of minced garlic (4 cloves)
1 - 1/2 lb skinless chicken breast
3 - 4oz cans diced mild roasted green chili's
2 - 12 oz cans fat free, low sodium chicken broth
2 - tablespoons chili powder (red)
1 - tablespoon groound cumin
3 - tablespooons minced dried cilantro (1/4 cup fresh minced)
1/4 cup flour
1/4 cup olive oil
1 - cup of water
peal and cut dice potatoes into 1/2" cubes (leave on peels if you wish)
cut up chicken into 1/2" chunks
in a large stew pot (1 gallon or more in size), pour in the olive oil and heat pan place in the onion adn garlic and saute' till the onion is tranparent but not browned. Add in your spices, the cialntro, chili power, cumin, an dash of black pepper and your green chilis (2 cans now) drop in chicken and sear till lightly browned. Now throw in the flour and stir until it is combined with the ingrediants in the pot. Slowly add one can of broth to the mixture. you dont want it to stop boiling, stir constantly and add more liquid as the flour absorbs the broth. once saturated pour in the rest of the broth and from this can and the other. now add your potatoes and water. simmer at least one hour on very low heat.
just before serving add the last can of green chilis (the other green chilis added at the start have melded into the sauce)
now serve in a chili bowl with a healthy dab of sour cream floating on top and a few pieces of fresh cilantro sprigs
This recipe has more vitamin c per serving than eating an orange.
try it some time.
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i like food :lol:
