Green Chile Chicken Soup

One of our favorites. A spicy, tasty soup. If you like, you can add 1 cooked potato cut into pieces at the end before serving. The more chiles you use, the spicier the soup!

Step: 1

In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.

Step: 2

Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.

Per Serving: 348 calories; protein 17.3g; carbohydrates 16.4g; fat 23.5g; cholesterol 88.2mg; sodium 313.9mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.