My Wife is a Chef

Roasted Green Chili Chicken Soup

2 lb. chicken breast (three breasts) cut off fat
2 32 oz boxes chicken broth
1 onion (two cups chopped)
1 cup fresh roasted chopped green chilies (substitute canned or frozen)
8 cloves of garlic – minced (1/4 cup)
2 tablespoons olive oil
3 ears of corn (3 cups)
1 28 oz can Rotel
1 26.5 oz pinto beans (drained and rinsed)
1/2 cup cilantro leaves

1. Strain “Poach” chicken breast using 1 box of chicken broth on medium low heat for 15 minutes or until cooked through.
2. Heat oil in soup pot, sauté onion and garlic on medium low heat for 10 min.
3. Remove chicken from broth and let cool until cool enough to handle (do not throw out chicken broth)
4. Strain “through Sieve” the poaching liquid (chicken broth) into soup pot
5. When cool enough to handle dice chicken into small pieces (about 5 cups)
6. Add other box of chicken broth, green chilies, corn, zucchini, Rotel (undrained) and pinto beans
7. Bring soup to a boil then reduce heat and add cilantro leaves and simmer 5 minutes

Garnish
Avacado
Sour cream

Makes 10 2 cup servings (about 20 cups)

TIP: Cilantro down the drain