Chicken Chile Relleno Soup {Recipes}

I hope you had a great weekend.  We went to the Balloon Fiesta on Saturday and not much else went on here, besides a little house cleaning and grocery shopping.
We got sufficiently cold enough at the Balloon Fiesta to put us in the mood for some homemade soup.  Last fall, I had this chicken chile relleno soup  at my mom's house.  It was so delicious that I just had to get the recipe from her.  She said she had gotten it out of our local paper, The Albuquerque Journal.
What was surprising when I ate it was that instead of using the traditional carrots, this recipe calls for sweet potatoes.  The sweetness of the potatoes are just the perfect compliment to the smokey, spicy green chili.  A couple bowls of this with some corn bread and a pumpkin beer.  Yes please!
Here's the recipe.
vegetable or olive oil
1 onion chopped
3 garlic cloves, minced
4 cups of chicken or vegetable stock
2 roasted poblano peppers (if you don't have this, you can used canned or frozen green chile)
1/2 a sweet potato, cubed (about 2 cups)
1 cup of corn, drained and rinsed
1 14.5 ounce can diced tomatoes
1/2 tsp. cumin
salt and pepper to taste
about 3 cups of leftover chicken
grated Monterey Jack cheese (optional)
chopped cilantro (optional)
Saute onion and garlic in oil in soup pot.  Cook until onions are translucent (about five minutes).  Add stock, green chile, sweet potatoes, corn, tomatoes and spices.  Increase heat.  Partially cover and cook until potatoes are done, about 20 minutes.  Add chicken towards end.  Top with grated cheese and a tablespoon of cilantro.  Enjoy!
What about you?  What are your favorite recipes when the weather starts to turn brisk?
Have a great day!
Linking up to Centsational Girl's comfort food link party.

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