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Green Chile Chicken Soup recipe

visitor recipe“A cure for the common cold.”Submitted by Winfield Patterson of Tucson, Arizona USA.

Recipe: Green Chile ChickenSoup

Ingredients:6 cups water1 (4-ounce) can diced and peeled mildgreen chiles5 bouillon cubes1 whole clove garlic, crushed and minced1/2 cup diced white onion1/2 pound chicken tenders1 tablespoon red chili powder2 cups uncooked egg noodles2 tablespoons Mrs. Dash seasoning1 tablespoon black pepper2 shots of brandy1 tablespoon of paprika

  • Bring the water to a boil. Add the bouillonand the chicken first. When the bouillon is completely dissolved,and you have a good stock, the chicken should be finished too.Remove the cooked chicken tenders, cut them into bite-sized chunks,and return to pan. Then, add remaining ingredients; turn theheat down to low-medium.

    “If you’re reeeealllly sick, you mightconsider adding vitamin C tablets to the stock.”

    Makes enough for four good servings.

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    1 Comment


    Hi! I was wondering if you d ever added frozen or defrosted chicken breasts to this and cooked for longer? I m hoping to make this Halloween night but have such crazy day I was hoping to start it and come back to it later. Thanks so much! It looks amazing! Made the green chili enchilada soup today and while it was delicious, it didn t look exactly like the picture. When the cumin and cili powder were added it made the soup a light brown color. I used tablespoons as the recipe indicated TB, was that correct? Also, the cream cheese, was it supposed to melt into the soup because it did not. My guests thought it tasted good but the color was a little off putting.

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