For an even more substantial soup with an extra flourish of Tex-Mex flavor, add 1 cup of frozen corn kernels when you’re adding the chicken, and top the soup with diced avocado and a dollop of sour cream.
1 tablespoon vegetable oil, such as olive or canola oil
1 red bell pepper, cut into 1/2-inch squares
4 scallions, sliced
3 cloves garlic, minced
1 1/2 pounds all-purpose potatoes, peeled and cut into 1/2-inch cubes
3 cups water
3 tablespoons flour
1 cup chicken broth, homemade or reduced-sodium canned
3/4 cup dry white wine
1 tablespoon plus 1 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon salt
1 can (4 ounces) chopped mild green chilies, drained
1/2 pound skinless, boneless chicken breast, cut into 1/2-inch chunks
3 tablespoons chopped cilantro
1. In a large saucepan, heat the oil over medium heat. Add the bell pepper, scallions, garlic, and potatoes. Cover and cook, stirring frequently, until the pepper is tender, about 7 minutes.
2. Meanwhile, in a small bowl, stir the water into the flour until blended.
3. Add the broth, wine, chili powder, coriander, salt, and green chilies to the saucepan. Bring to a simmer, stir in the flour mixture, and cook until the potatoes are firm-tender, about 10 minutes.
4. Add the chicken and cook until the chicken is cooked through, 2 to 3 minutes. Stir in the cilantro and serve. Makes 4 servings
Good source of: niacin, potassium, selenium, vitamin B6, vitamin C
Green Chile Substitute
Here’s a trick if you don’t have canned green chilies on hand. Dice a green bell pepper and microwave it, loosely covered, with a squeeze of lemon juice and a dash of hot pepper sauce. Cook just until the pepper is softened. Start out with 45 seconds on high power and then check it; continue in small increments of time until the diced pepper is soft.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.