Chicken Soup: Southwest Chicken with Chili and Corn

posted by pepe85323 07-09-103 1:52 PM

Southwest Chicken with Chili and Corn

1 stewing chicken (4 to 5 lbs), skinned and quartered
1 bay leaf
8 to 10 whole black peppercorns
1/4 cup butter
2 large onions, coarsely chopped
3 celery stalks, cut into 1/2 inch pieces
3 medium carrots, pared, cut into 1/2 inch pieces
2 medium cloves garlic, minced
1 pkg (10 oz) frozen corn
1 can (4 oz) diced green chili, drained
1 can (10 oz) chickpeas, drained and rinsed
1 jar (4 oz) chopped pimentos, drained
1/4 cup chopped parsley
1 tsp dried sage leaves, crumbled
1/2 cup sliced pitted black olives

In 6 quart Dutch oven, cover chicken with 6 cups cold water. Add bay leaf, peppercorns and 1 tablespoon salt. Bring to boiling, simmer, uncovered, 30 minutes, or until chicken is tender. Remove and discard bay leaf and peppercorns, remove bones from chicken. Cut meat into 1 inch pieces. Return chicken to pan with broth, set aside.

In large skillet, over medium heat, melt butter. Add onions, celery, carrots and garlic, saute 10 minutes, or until tender. Add the onion mixture and the remaining ingredients, except olives, to chicken mixture. Bring to boiling, simmer, covered, 30 minutes. Stir in 1 teaspoon salt and 1/2 teaspoon freshly ground pepper. Pour soup into soup bowl, sprinkle a few pieces of olive into each bowl.

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