Soup

Southwest chicken and green chile stew

This is my version of a greenchile stew I had in Santa Fe last summer. A chef once told me always put acid in at the end of every soup except for tomato soup. I usually add red wine vinegar to most of my soups. This one calls for lime juice which fits the bill. We are adding tortilla chips to the final product. In Santa Fe it was served with a warm home made tortilla. This recipe is from Molly O’Neill” “One Big Table”.

 

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