Post by maxlovesmebest on Mar 10, 2006 13:25:20 GMT -4
4 Anaheim chile peppers
2 tsp. olive oil
1/2 C. sliced green onions
1 tsp. bottled garlic
3/4 tsp. ground cumin
3/4 tsp. cumin seed
4 C. chicken broth
1 C. fresh or frozen corn
2 C. cubed, red potatoes
1 1/2 C. cooked chicken
1/4 tsp. salt
1/8 tsp. pepper
1. Preheat oven to 450.
2. Place peppers on a foil lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers up in foil to steam. Let stand 15 minutes. Remove skin and seeds from peppers and chop.
3. Heat oil in dutch oven over medium heat. Add onions, garlic, ground cumin, and cumin seed. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve with baked tortilla chips, cheese, avocado and cilantro, if desired.
* This soup tastes better a day after its made as the flavors meld and become prominent. In other words, the longer it sits, the hotter it gets.
2 tsp. olive oil
1/2 C. sliced green onions
1 tsp. bottled garlic
3/4 tsp. ground cumin
3/4 tsp. cumin seed
4 C. chicken broth
1 C. fresh or frozen corn
2 C. cubed, red potatoes
1 1/2 C. cooked chicken
1/4 tsp. salt
1/8 tsp. pepper
1. Preheat oven to 450.
2. Place peppers on a foil lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers up in foil to steam. Let stand 15 minutes. Remove skin and seeds from peppers and chop.
3. Heat oil in dutch oven over medium heat. Add onions, garlic, ground cumin, and cumin seed. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve with baked tortilla chips, cheese, avocado and cilantro, if desired.
* This soup tastes better a day after its made as the flavors meld and become prominent. In other words, the longer it sits, the hotter it gets.
