Chicken Soup With Chilies & Corn
Do not be a chicken. Experiment with this recipe and it's sure to satisfy. Garnish this scrumptious soup with slices of pitted black olives.
At a glance
- In 6-quart Dutch oven, cover chicken with 6 cups cold water. Add bay leaf, peppercorns and a tbsp. of 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; saut 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 tsp. salt and 1/2 tsp. freshly ground pepper. Pour soup into bowls, sprinkle olives into bowl.
QUICK RECIPE SEARCH