Scratch Green Chile Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 T Butter2 Chicken Breast, boneless & skinless2 Chicken Thighs w/ bone and skin 2 large orange bell peppers, cut in halves. Chop one half.1 large onion, half chopped, half quartered w/ root attached2 Bay Leaves 8 red potatoes, cubed 4 oz frozen green chile, roasted1 can Muir Glen Fire Roasted Diced Tomatoes1 T Cilantro dehydrated or fresh2 tsp garlic, dehydrated or fresh1 T Salt or to taste
In a large pot, brown thighs and onion quarters in the butter. Add 1.5 bell peppers and chicken breast and water. Bring to boil and reduce to simmer for 30-45 min. Pour the broth into a bowl through a colander to catch the chicken and veggies. Set chicken aside to debone/deskin and shred. Toss veggies. Strain broth back into pot. Bring to boil and add cubed potatoes. when halfway cooked, skim oil and crud off the top. Add onion, bell, green chile, tomatoes, and rehydrated cilantro and garlic. Allow to simmer until veggies are cooked. Add salt to taste. Serve with cornbread.
Serving Size: Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user ACMCCHESNEY.
Serving Size: Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user ACMCCHESNEY.
Nutritional Info Amount Per Serving
- Calories: 227.6
- Total Fat: 6.4 g
- Cholesterol: 43.0 mg
- Sodium: 690.4 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 4.6 g
- Protein: 15.7 g
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