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Chicken Quesadilla Soup




Source of Recipe


Grille and Tavern at the Legends Golf & Country Club in Clermont.


List of Ingredients




3 chicken thighs, skin and fat removed
2 chicken legs, skin and fat removed
2 (14-oz.) cans chicken broth
2 cups water
1/4 cup dry white wine or dry vermouth
2 Tblsp each: olive oil, cornstarch, flour
1 tsp each: minced fresh garlic, salt, ground black pepper
1 cup finely chopped onion
28-oz. can crushed, peeled Italian tomatoes, undrained
4-ounce can chopped green chilies

2 tsp each: garlic powder, chili powder and ground red pepper
3 tsp ground cumin
1 Tblsp Worcestershire sauce
16-oz. can each: yellow corn kernels, navy beans, pinto beans and red beans, all undrained
3 cups water
Garnish: 1 flour tortilla cut into 1/8-inch strips (2 to 3 inches long)
1/2 cup sour cream


Recipe



1. Simmer chicken in broth, water and wine until meat pulls easily from bones. Cut chicken from bones. Cut into 1/4- to 1/2-inch pieces. Reserve poaching liquid.

2. In pot, sauté onion and fresh garlic in olive oil over medium-high flame until tender, stirring. Do not brown onions. Add canned tomatoes and chilies. Cook until tomatoes are tender. Add garlic powder, cumin, chili powder, salt, red pepper, black pepper and Worcestershire sauce, stirring after each addition. Add beans, corn, poaching liquid and chicken. Bring to simmer.

3. Mix cornstarch and flour and, using about 1/2 cup water added a little at a time, make a paste, then thin to a liquid. Add cornstarch mixture to soup along with 3 remaining cups of water. Simmer on low 1 hour, stirring often (see note). The soup may require more water during cooking to maintain the desired consistency. Ladle soup into soup bowls, sprinkle with tortilla strips and dollop 1 tablespoon of sour cream in center.

Recipe note: Serve tortillas fresh or toasted. Boneless, skinless breast meat can be used in place of legs and thighs. Substitute black beans for any of the beans. Instead of simmering on stove, soup can be cooked in 350 F oven 1 hour, checking every 20 minutes.


Yield: 14 servings.