Post by Okwes on Dec 14, 2005 15:32:57 GMT -5
Green Soup
1 large chicken
1 large sweet onion
2 pablano peppers
1 large bunch cilantro ( or 2 small )
2 15oz cans of corn
3 -4 medium avocados
1 -2 cans Campbell's Cream of Chile Pablano soup
3-4 limes
extra chicken stock or bouillon as needed
Salt, black pepper & garlic to taste
In a large 6 - 8 quart pot boil chicken
When done , remove chicken from stock , cool, debone & deskin, cut
into bite size pieces
OR:
3-4 lbs of raw chicken cut into bite size pieces cooked in chicken
stock or chicken bouillon
While chicken is cooling or after starting bite size chicken pieces
into boil :
chop the onion & peppers (devain & deseed)*
finely chop the cilantro ( a little electric food chopper is the
easiest way to do this, but I have done it manually ) - add all to
broth
Add cans of corn & cans of soup *
Cut the avocados in half & remove the seeds
to remove skins use a soup spoon & scrape
between the fruit & the skin - then cut into bite size pieces &
add to broth
Juice the limes & add juice to broth ( should be about 1/2 cup)
Add salt, black pepper & garlic to taste - I like a lot of fresh
garlic, I usually use about 1/2 a head of garlic cloves put through
a garlic press
Add more chicken broth or water & bouillon to keep pot full - I use
bouillon granules & add alot to get extra flavor.
When done serve garnished with crumbled tortilla chips & grated
cheese if desired
*Notes on peppers & soup -
for milder pablano peppers chose ones that are smooth skinned, for
hotter one, choose ones that are "old" looking, kinda of wrinkled
for a milder soup add only one can of the Cream of Chile Pablano
soup , for spicier - add 2
1 large chicken
1 large sweet onion
2 pablano peppers
1 large bunch cilantro ( or 2 small )
2 15oz cans of corn
3 -4 medium avocados
1 -2 cans Campbell's Cream of Chile Pablano soup
3-4 limes
extra chicken stock or bouillon as needed
Salt, black pepper & garlic to taste
In a large 6 - 8 quart pot boil chicken
When done , remove chicken from stock , cool, debone & deskin, cut
into bite size pieces
OR:
3-4 lbs of raw chicken cut into bite size pieces cooked in chicken
stock or chicken bouillon
While chicken is cooling or after starting bite size chicken pieces
into boil :
chop the onion & peppers (devain & deseed)*
finely chop the cilantro ( a little electric food chopper is the
easiest way to do this, but I have done it manually ) - add all to
broth
Add cans of corn & cans of soup *
Cut the avocados in half & remove the seeds
to remove skins use a soup spoon & scrape
between the fruit & the skin - then cut into bite size pieces &
add to broth
Juice the limes & add juice to broth ( should be about 1/2 cup)
Add salt, black pepper & garlic to taste - I like a lot of fresh
garlic, I usually use about 1/2 a head of garlic cloves put through
a garlic press
Add more chicken broth or water & bouillon to keep pot full - I use
bouillon granules & add alot to get extra flavor.
When done serve garnished with crumbled tortilla chips & grated
cheese if desired
*Notes on peppers & soup -
for milder pablano peppers chose ones that are smooth skinned, for
hotter one, choose ones that are "old" looking, kinda of wrinkled
for a milder soup add only one can of the Cream of Chile Pablano
soup , for spicier - add 2