Southwestern Chicken Soup Recipe

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A great tasting chicken soup.
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  • Poached Chicken
  • 1 whole chicken - approximately 3 1/2 pounds
  • 1 large onion, peeled
  • 3 cloves garlic
  • 1/4 bunch fresh thyme
  • 1 bay leaf
  • 4 chipotle chilis in adobo sauce, chopped or 2 cans chopped green chilis
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 2 tablespoons melted butter
  • 2 tablespoons flour
  • salt to taste
  • 1/2 bunch fresh cilantro, chopped
  • sour cream for garnish
30 mins
1.5 hrs
2 hrs
  • Remove giblets from chicken.
  • Discard the liver.
  • Rinse the chicken with cold water.
  • Put the chicken, onion and giblets in a large stockpot.
  • Pour in enough cold water to cover the chicken by 1 inch. Approximately 3 quarts.
  • Put in the garlic and herbs and allow to boil over medium heat.
  • Skim off the foam, reduce to a simmer and cook for one hour uncovered or until the chicken is cooked through.
  • Keep skimming off the foam as the chicken cooks.
  • Carefully remove the chicken to a cutting board and allow it to cool.
  • With a slotted spoon, remove the vegetables and giblets, thyme and bay leaf.
  • Reserve the chicken broth.
  • When the chicken is cool enough to handle, discard the skin and bones and shred the meat.
  • Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
  • Add onion and garlic and cook until soft.
  • To this add the cumin, coriander and oregano and stir, cook for one minute.
  • In a small bowl, combine the melted butter and flour.
  • To that, add one cup of the chicken broth to make a roux.
  • Add this to the saucepan as well as the remaining chicken broth.
  • Season with salt and cook for 20 minutes.
  • Add the shredded chicken, chilies and cilantro. Cook five more minutes.
  • Serve with sour cream and cilantro. *Great served with Smoky Chile Cornbread
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