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Green Chile Chicken Soup

RC Willey Blogger Profile Picture - Andrea Posted by Andie on January 19, 2010

As a kid, one of the first things I'd ask my my mother while hurrying through the front door after a long day at school was, "What's for dinner, mom?"  It didn't even matter that we weren't going to be eating for another three hours or so.  I was raised in a family that gets excited about food.

About 95% of the time, I was happy with her reply.  My mother is an amazing cook.  Usually everything that she creates in the kitchen is absolutely scrumptious.  That being said, there was only one response that I really dreaded to hear.  "Soup". 

Soup is the one food group that I consistently wrinkled my nose at growing up.  I thought it was such a waste of a meal.  It seemed more like a hot beverage with chunks of meat and vegetables in it than it did an actual main course. Well, I struggled through those soup days, and I'm not sure when or how it happened, but now that I'm an adult, I LOVE it.

Did you know that it's "National Soup Month"?  At least the horrible month of January has something going for it.  I'm going to share with you one of my favorite soup recipes.

8 cups water
1/2 teaspoon salt
1/2 teaspoon black pepper
4 skinless chicken breast (cut into bite size pieces)
2 Bay leaves

 Combine above ingredients in pan.  Bring to a boil, cook for 10 minutes.  Discard Bay leaves.

6 cups cubed red potatoes
1 1/2 cups chopped onions
1 cup thinly sliced carrots
2 teaspoon minced fresh cilantro
1/4 teaspoon Cumin
1/2 teaspoon garlic salt
2 teaspoons Paprika
3 cans (4.5 oz.) chopped green chilies (I add only 2 but can add
the other can if you like it hotter)
1 (10 oz.) can diced tomatoes and green chilies (such as Ro-Tel)
1 can (14.5 oz) diced tomatoes

 Add to the chicken broth mixture and bring to a boil.  Reduce heat and simmer 30 minutes until potatoes and carrots are done.

1 large can evaporated milk
2 Tablespoons cornstarch
1 lb. Velveeta cheese (cubed)

Shredded sharp cheddar cheese for garnish

Mix cornstarch with canned milk and stir into soup mixture.  Cook until almost boiling. Add Velveeta cheese and stir until melted (but don't boil).  Remove from heat and Sprinkle with shredded sharp cheese for garnish



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