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Southwestern Green Chili & Chicken Soup

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 1 stewing or frying chicken
  
• 8 quarts boiling water
  
• 1/4 cup olive oil
  
• 1 large onion, chopped
  
• 1 Tbsp garlic salt
  
• Fresh ground pepper to taste
  
• 10 cups rich chicken stock
  
• 2 cans (7-oz.) chopped green chilies
  
• 1 Tbsp finely chopped fresh cilantro
  
• 2 cups shredded Monterey Jack cheese
  
• 1/3 cup flour
  
• 3/4 cup cold milk
  






Instructions



1. Place chicken in boiling water. Return to boiling. Cover. Reduce heat to low; simmer until tender, approximately 30 minutes. Remove from pot; cool. Remove skin and bones. Cut chicken into 1-inch pieces.
   
   
2. In medium stockpot, saute onion in olive oil until tender. Add garlic salt, pepper, chicken stock, chilies, and chicken. Simmer 15 minutes.
   
   
3. Whisk flour and milk together; add to pot to thicken. Simmer 5 minutes; remove from heat. Add cheese, stirring constantly, until cheese is melted and soup is thick and creamy. Add cilantro and serve with tortilla chips on the side, if desired.