The ravages of winter weather have affected much of the country. Whether it’s wind, rain, snow, sleet, or hail, unless you live in a southern state, you know it’s winter!
No kind of food brings me comfort as much as a hearty bowl of soup. This recipe, which calls for chicken (try it with turkey too) and chopped green chili’s, is Mmm Mmm good, and guaranteed both nourish and to you from the inside out!
4 tablespoons butter
3 cups Anaheim or Hatch green chili peppers, chopped
1 large yellow onion, chopped
1/2 large red bell pepper, chopped
2 cloves garlic, minced
1/4 cup of flour
5 cups chicken broth
1 can (19 oz) green enchilada sauce
1 1/2 teaspoons cayenne pepper
3 cups cooked chicken (or turkey,) chopped
1 cup carrot, chopped or use the whole, small, peeled kind
1 can (15oz) black beans (pinto, cannelloni, or red beans work equally well) drained and rinsed.
1 can (15oz) whole kernel corn
1 can (15oz) diced tomatoes
Melt butter in large stock pot over medium heat. Add chopped peppers, onions, and garlic. Cook, stirring occasionally, until softened and onions are translucent.
Add flour, and stir to coat the mixture well. Add chicken broth, enchilada sauce, and cayenne pepper. Bring the mixture to a boil and add chicken, carrots, beans, corn, and diced tomato.
Reduce temperature to Medium and continue to cook for approximately 20 minutes (until carrots are tender.)
Serve hot. (Add a dollop of sour cream or guac if you like!)