Green Chile-Chicken Soup is a delicious recipe for a spicy, creamy and hearty, Southwestern-style chicken soup. Key Ingredients include: Boneless chicken breasts and Anaheim peppers cooked in chicken broth. It is well seasoned and cooked on the stovetop. Total time, start to finish, is about (1) hour. It is also a healthy, low calories, low fat, low sugars, low carbohydrates, diabetic-friendly and Weight Watchers (7 SmartPoints), (7 PointsPlus) recipe. Makes (4) servings with a (1-1/2 cup) serving size. Green Chile-Chicken Soup will be loved by all of your family, friends and guests.
Prep Time: 10 Minutes.
Cooking Time: 50 Minutes.
Total Time: 1 Hour.
(1 lb) boneless, skinless chicken breasts, trimmed
2 cups low-sodium chicken broth
4 fresh Anaheim peppers or poblano peppers
1/2 cup dry white wine
1/2 cup all-purpose flour
2 cups 2% milk
1/2 tsp salt
1/4 tsp ground white pepper
1/4 tsp dried oregano
2 tbsp minced cilantro
1. Preheat grill to medium-high (if grilling peppers), or preheat oven to (400° F.) if roasting peppers.
2. Place the chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a simmer and cook, turning the chicken halfway through, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from heat. Transfer chicken to a clean cutting board, leaving broth in the pan. When cool enough to handle, shred or chop chicken into bite-size pieces.
3. Meanwhile, grill peppers, turning frequently, until blistered on all sides, about 15 minutes. (Alternatively, roast on a baking sheet, turning once or twice with tongs, until blackened in places, 15 to 20 minutes.) When cool enough to handle, peel and remove stems and seeds. Finely chop 2 peppers; puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.
4. Whisk 1/2 cup of the broth in a bowl with wine and flour until smooth. Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed peppers and the chicken. Add in the milk, salt, white pepper and oregano; heat, stirring frequently, until steaming and hot, but not boiling, 10 to 15 minutes. Remove from heat and stir in cilantro.
Yield: 4 Servings.
Serving Size: 1-1/2 cups per serving.
Weight Watchers (7 SmartPoints), (7 PointsPlus)
Carb Choices: 1-1/2
1 Starch + 1 Vegetable + 3 Meat (L)
Calories: 299, Total Fat: 5g, Saturated Fat: 2g, Cholesterol: 72mg, Sodium: 687mg, Sugars: 0g, Carbohydrates: 26g, Fiber: 2g, Protein: 32g
Original recipe and image from: Meredith Corporation. http://www.eatingwell.com/recipe/creamy_green_chile_chicken_soup.html
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