Green Chile-Chicken Chowder

Canned green chilies are pureed with lime juice, cilantro and a generous amount of cumin, and added to chicken, broth, and corn.

Ingredients:

• 8 to 10 cups chicken stock
• 1 white onion, diced
• 2 tbsp olive oil
• 1/2 stick (1/4 cup) (unsalted) butter
• 1/2 cup all-purpose flour
• 8 7-oz cans diced green chilies
• 1/2 cup ground cumin (or to taste)
• Juice of 2 limes
• 2 to 3 handfuls of cilantro (about 2 cups)
• Salt and pepper, to taste
• 4 11-oz cans sweet white whole kernel corn (niblets), drained
• 2 cups cooked shredded chicken
• Pepper Jack cheese, for garnish

Directions:

In a large stock pot saute onion in olive oil until tender. Add chicken stock and simmer. In a saute pan, melt butter and add flour; cook to create a roux. Stir roux into the broth. In a blender, add green chilies, lime juice, cilantro and cumin. Puree; it may need to be adjusted for cumin; add salt to taste. Add the green chili puree to broth with the chicken and corn. Stir and simmer about 30 minutes. Serve with a garnish of pepper-jack cheese.

Number of Servings: 8-10

Notes from the Cook: For additional heat, add 1 diced jalapeno to the green chili puree.