Chicken Chili Verde


No Photo

Ingredients

  • 1/2 cup vegetable oil
  • 2 cups onion, chopped
  • 3 tablespoons Spike seasoning
  • 1 1/2 teaspoons onion powder
  • 8 cups chicken or vegetable broth
  • 1 1/4 pounds boneless, skinless chicken breast, chopped
  • 2 1/2 cups all-purpose, unbleached white flour
  • 2 teaspoons ground cumin seed
  • 1 teaspoon white pepper
  • 2 1/2 cups (or two 11 ounce cans) diced chiles
  • 1 (3 pound) can diced tomatoes, in juice

Instructions

  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.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry