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Chicken Chili Verde




  1. Heat oil in a nonreactive soup pot over medium heat. Add onions and sauté until translucent, stirring occasionally, about five minutes.
  2. Add flour to form a roux. Allow roux to cook for two minutes.
  3. Add broth and spices, whisk well. Turn heat to high; continue to whisk until mixture comes to a boil and thickens. Reduce heat to low and add green chiles. Allow mixture to come back to a gentle boil, stirring occasionally, about an hour.
  4. Add tomatoes and chicken. Stir well and bring mixture back to a boil, stirring occasionally.
  5. Taste and season as desired.

Makes one gallon or 8 soup-size servings.


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