Southwestern Chicken Soup Recipe
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A great tasting chicken soup.
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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
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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