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    CHICKEN AND CHEESE SOUP WITH GREEN CHILIES
    from "Dairy Hollow House Soup & Bread Cookbook" by Crescent Dragonwagon

    Texas, Arkansas's due-South neighbor, has made Tex-Mex one of our state's most popular foreign, or foreign-influenced, cuisines. This outstanding, hearty, chowderlike soup is full of that cooking idiom's bursting flavors. It was inspired by the taste of chicken and green chili enchiladas (concomitant with the wish that, just for once, I could indulge in Mexican food without feeling stuffed to the gills and starched-out immediately after). This very popular full-meal soup fits the bill. It's medium-spicy; turn the heat up or down according to taste. Serve the soup proudly in some pretty, peasanty bowls, with a skillet of corn bread or your favorite Spanish rice recipe.

    Serves 4 to 6 as an Entrée, with rice or bread and a salad
    INGREDIENTS (CLICK TO BUY)

    6 cups any well-flavored chicken stock
    3 fresh tomatoes, chopped
    2 tablespoons butter
    2 tablespoons mild vegetable oil, such as corn or peanut
    1 large onion, diced
    2 to 3 fresh green chilies, to taste, stems and seeds removed, diced (faintly sweet poblano chilies, which are greenish-black triangular peppers, intriguingly sweet-hot, are great here)
    1/2 to 1 whole fresh jalapeño pepper, stem and seeds removed, diced
    2 teaspoons ground cumin seeds
    2 teaspoons good Mexican chili powder
    1/2 cup unbleached all-purpose flour
    2 cups milk (half-and-half if you're feeling indulgent; low-fat if you're feeling prudent)
    12 ounces sharp Cheddar cheese, grated
    1/2 cup Crème Fraîche
    1 1/4 to 2 cups diced, boned and skinned cooked chicken
    Chopped fresh cilantro leaves to taste
    Salt and freshly ground black pepper to taste
    Tabasco or similar hot sauce (optional)
    Finely chopped fresh cilantro or parsley and crushed tortilla chips, made, preferably, from both blue and yellow cornmeal, for garnish

    Print recipe
    PREPARATION

    1. In a large soup pot, bring the chicken stock to a boil. Add the tomatoes, turn down the heat to low and let simmer, covered, while you continue.
    2. In a large skillet, heat the butter and oil together. Add the onion and sauté until translucent, about 4 minutes. Add the chilies (be prepared to cough a bit as the spicy odors permeate the air), and after they have softened slightly, another 2 to 3 minutes, the cumin and chili powder. Stir, then sprinkle in the flour, blending it in with a spoon. Gradually add the milk or half-and-half, stirring to smooth. Let cook a few moments until thickened and free of all the raw flour taste.
    3. Ladle 1 cup or so of the stock mixture into the thickened milk mixture and stir to thin it a little. Pour the entire contents of the skillet into the soup pot and let cook at a bare simmer over very, very low heat, stirring often, about 15 minutes.
    4. Very slowly stir in the grated Cheddar and crème fraîche. Cook 5 minutes, stirring often. Add the chicken and chopped cilantro. Taste and season with the salt and pepper. If it's not spicy enough for you, make the soup hotter with a judicious application of Tabasco. Serve hot immediately, garnished with the additional cilantro and crushed tortilla chips. (I like to make a stripe of blue corn chip crumbles flanked by a stripe of yellow. The rest of the chips go in a bowl to the table, along with a bowl of guacamole, natch.)


    Product nutrition and information
     Quantity Ingredients Est.Price
      FreshDirect Chicken Stock - $3.49/ea
     pint
     
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
     
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Poblano Pepper - $2.99/lb
     Farm Fresh
     

    lb
    Jalapeño Pepper - $2.99/lb
     Farm Fresh
     
      Amish Country Farms Organic Whole Milk - $4.49/ea
     1/2 gallon
     
      Organic Valley Shredded Cheddar Cheese - $5.29/ea
     6oz
     
      Vermont Butter & Cheese Creamery Crème Fraîche - $4.99/ea
     8oz
     
      FreshDirect Rotisserie Chicken (Raised without Antibiotics) - $8.99/ea Save! 2 for $17.00
     about 3.25-3.75 lb raw weight, No Antibiotics Used, Traditional Seasoning
     
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
     
    Optional Ingredients
      Cholula Hot Sauce, Original - $3.99/ea
     5oz
     
      Garden of Eatin' Mini Corns Tortilla Chips - $2.19/ea
     7.5oz
     
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      Planters Peanut Oil - $5.59/ea
     24oz
     
      FreshDirect Ground Cumin - $3.79/ea
     2oz
     
      Spice Supreme Chili Powder - $1.19/ea
     4.37oz
     
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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