I have to admit that I didn't really know what I was making when I started the recipe for Chili Chicken with Vegetable Soup. I think I sorta thought I was making chili, but I knew the title of the recipe said soup, so maybe I was just in a brain fog when I decided to make the dish. Either way, it was a pleasant surprise, even if it is a little tough to explain! Basically, it's a chicken soup, but flavored like chili.
Next time I make this recipe, I would only use half the chili powder (and I'm no spice wimp). It was just too hot for me. I also bought frozen cut green beans and I think that worked out better than using whole frozen ones, as the recipe suggests.
The magazine also says to stretch leftovers by adding cooked rice or your favorite canned beans, which are great ideas. Here's the recipe with my comments in brackets:
2 tablespoons butter
1 onion, chopped
Salt and pepper
1 tablespoon chili powder
1 baking potato, peeled and chopped
One 32-ounce container (4 cups) chicken broth [I used chicken stock instead of broth because I like the extra flavor.]
One 16-ounce bag frozen corn kernels
2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
One 10-ounce bag frozen green beans [As noted above, I used cut green beans, which I think were easier to eat with a spoon.]
Sour cream, for serving
In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.