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Name: Chicken And Chile Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Black Pepper freshly ground; 1 sm Onion; diced; 4 Garlic chopped; 3 Boneless and skinless; 1/2 c Sour cream; 4 Ripe tomatoes; halved,; Minced zest of 2 limes; 1 1/2 c Water plus more as needed; 1 Lime; Juice of; ; diced; 1 qt Chicken Stock; 3 tb Masa harina; Salt; 2 tb Vegetable oil; 1 Lime; cut into wedges; 5 sm Dried Mexican chiles; 1 tb Chopped cilantro

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INGREDIENTS

Black Pepper ; freshly ground
1 sm Onion; diced
4 Garlic ; chopped
3 Boneless and skinless
1/2 c Sour cream
4 Ripe tomatoes; halved,
Minced zest of 2 limes
1 1/2 c Water plus more as needed
1 Lime; Juice of
; diced
1 qt Chicken Stock
3 tb Masa harina
Salt
2 tb Vegetable oil
1 Lime; cut into wedges
5 sm Dried Mexican chiles
1 tb Chopped cilantro

Servings

INSTRUCTIONS

Heat 1 tablespoon of the vegetable oil in a small saute pan over high heat until very hot. Add the chiles and cook until fragrant, about 1 minute. Transfer the chiles to a bowl, cover with 1 cup of the water, and set aside for 30 minutes. Remove the chiles from the water with a slotted spoon and place them on a cutting board. Reserve the soaking liquid. Remove the chile stems and seeds and place the chiles in a blender. Add the reserved soaking liquid and puree until smooth. Add the tomatoes, onion, and garlic and puree. Place 1 teaspoon of the remaining oil in a large stockpot and heat over high heat until very hot. Add the puree and cook for about 10 minutes, or until thick. Add the chicken stock and simmer uncovered for about 30 minutes. Meanwhile, heat the remaining 2 teaspoons of oil in a medium saute pan over high heat until smoking hot. Add the chicken and saute for 4 to 5 minutes, until just opaque and cooked through. Remove chicken from the pan and set aside. (Refrigerate chicken if waiting longer than 10 minutes to finish recipe.) Place the masa in a small bowl and add about 1/2 cup of the remaining water. Stir with a whisk until smooth. Whisk the masa mixture into the simmering soup. Add the cilantro, zest, and lime juice. Season to taste with salt and pepper. Divide the chicken among the soup bowls, then ladle the soup over. Garnish each with a dollop of sour cream and a lime wedge and serve hot. Per serving: 143 Calories (kcal); 9g Total Fat; (57% calories from fat); 3g Protein; 13g Carbohydrate; 9mg Cholesterol; 1451mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Chicken And Chile Soup

Black Pepper freshly ground
1 sm Onion; diced
4 Garlic chopped
3 Boneless and skinless
1/2 c Sour cream
4 Ripe tomatoes; halved,
 Minced zest of 2 limes
1 1/2 c Water plus more as needed
1 Lime; Juice of
 ; diced
1 qt Chicken Stock
3 tb Masa harina
 Salt
2 tb Vegetable oil
1 Lime; cut into wedges
5 sm Dried Mexican chiles
1 tb Chopped cilantro

Heat 1 tablespoon of the vegetable oil in a small saute pan over high  heat until very hot. Add the chiles and cook until fragrant, about 1  minute. Transfer the chiles to a bowl, cover with 1 cup of the water,  and set aside for 30 minutes.    Remove the chiles from the water with a slotted spoon and place them  on a cutting board. Reserve the soaking liquid. Remove the chile  stems and seeds and place the chiles in a blender. Add the reserved  soaking liquid and puree until smooth. Add the tomatoes, onion, and  garlic and puree.    Place 1 teaspoon of the remaining oil in a large stockpot and heat  over high heat until very hot. Add the puree and cook for about 10  minutes, or until thick. Add the chicken stock and simmer uncovered  for about 30 minutes.    Meanwhile, heat the remaining 2 teaspoons of oil in a medium saute  pan over high heat until smoking hot. Add the chicken and saute for 4  to 5 minutes, until just opaque and cooked through. Remove chicken  from the pan and set aside. (Refrigerate chicken if waiting longer  than 10 minutes to finish recipe.)    Place the masa in a small bowl and add about 1/2 cup of the remaining  water. Stir with a whisk until smooth. Whisk the masa mixture into the  simmering soup. Add the cilantro, zest, and lime juice. Season to  taste with salt and pepper.    Divide the chicken among the soup bowls, then ladle the soup over.  Garnish each with a dollop of sour cream and a lime wedge and serve  hot.        Per serving: 143 Calories (kcal); 9g Total Fat; (57% calories from  fat); 3g Protein; 13g Carbohydrate; 9mg Cholesterol; 1451mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1  1/2 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (347g)
Recipe Makes: 6 servings

Calories: 198
Calories from Fat: 90 (45%)

Amt Per Serving		% DV

	Total Fat 10g	13 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 1.8g
Cholesterol 17.1mg		5 %
Sodium 469.8mg		16 %
Potassium 386.4mg		10 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 17.7g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 198

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