Green Chili, Chicken and Corn Soup
1 medium onion
2 whole cloves
5 cups beef broth
3 cups chicken broth
3 chicken breast halves, skinned
2 large baking potatoes, peeled and diced
2 Anaheim chilies
2 3/4 cups fresh cut corn, about 4 ears
1 avocado, sliced
2 medium tomatoes, chopped
garnishes: sour cream, fresh cilantro sprigs
Stud onions with cloves. Combine onion, broths, chicken and potato in a Dutch
oven; bring to a boil. Cover, reduce heat and simmer 20 minutes or until potato
is tender. Remove onion. Remove chicken from broth, reserving broth in pan. Let
cool; bone chicken and chop meat. Return chicken to pan; set aside.
Cut chilies in half lengthwise; remove seeds and membranes.
place chilies, skin side up, on ungreased baking sheet; flatten with palm of
hand. Broil 3 inches from heat 6 minutes or until charred. Place chilies in ice
water; peel and discard skins.
Coarsely chop chilies and add to reserved broth mixture. Stir
in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until
corn is tender.
To serve, ladle soup into individual soup bowls. Top each
serving with avocado slices and chopped tomato. Garnish, if desired.
Makes 12 3/4 cups.