Great for cold weather or for times when a regular chicken soup isn’t what you’re looking for. This recipe makes enough for 6-8 people and is only slightly spicy as described here. You might also want to check out our recipe for Southwest White Chicken Chili.
3 Large chicken breasts (cooked, then shredded)
2 Medium size red new potatoes (chopped)
1 Medium size sweet onion (chopped)
2 Stalks of celery (diced)
1 Small can of Mexicorn (drained)
2-3 Cloves of garlic (minced)
1 Red bell pepper
2 1/2 cups Chicken broth
1 Whole jar (33 oz) Cookwell & Co green chili stew
(probably can substitute 12-16 ounces of green chili tomatillo salsa)
1 cup Whipping cream (or half & half for a lighter version)
1 tsp Tony’s Cacheres creole seasoning
1/2 tsp Garlic salt
Freshly chopped cilantro
Colby Jack cheese
As shown above, several items need some form of preparation before combining and cooking.
- Saute onions, celery and red bell pepper in a large stock pot until tender (onions translucent).
- Add minced garlic, Tony’s seasoning, garlic salt, chicken broth and potatoes.
- Add cracked pepper to taste.
- Bring to a low boil and cook potatoes until almost tender.
- Add Mexicorn, green chili stew, shredded chicken and whipping cream. Can add more broth, if needed.
- Stir and let simmer for 5-10 minutes.
- Garnish each bowl with fresh cilantro and/or grated Colby Jack cheese, if desired. Also goes great with cornbread.