Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds ground chicken

  2. 1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano crushed between hands

  3. 1 Tablespoon chopped fresh cilantro

  4. 2 Tablespoons chopped fresh parsley

  5. 1/2 cup grated Parmesan cheese (not canned)

  6. 1/2 sweet onion, finely minced (about 1 cup), divided use

  7. 4 medium cloves garlic, finely minced, divided use

  8. 2 teaspoons anchovy paste or 2 anchovy filets, finely minced (see Note)

  9. 1 Tablespoon Dijon mustard

  10. 1 egg, slightly beaten

  11. 2 Tablespoons heavy cream

  12. 1/2 teaspoon chili powder

  13. 1/4 teaspoon ground cumin

  14. 1 teaspoon kosher salt Freshly ground black pepper to taste

  15. 1/2 cup finely-crushed tortilla chips

  16. 2 teaspoons olive oil

  17. 1/2 cup white wine

  18. 3 cans (14 ounces each) chicken broth, or homemade

  19. 1 teaspoon chili powder (or more to taste)

  20. 1/2 teaspoon ground cumin

  21. 1 teaspoon dried oregano, crushed between hands Salt and freshly ground black pepper to taste

  22. 1 can (14 1/2 ounces) diced tomatoes, with liquid

  23. 2 small cans (4 1/2 ounces) chopped mild green chiles, with liquid

  24. 1 can (14 1/2 ounces) small white beans, with liquid

  25. 1 can (14 1/2 ounces) pinto beans, with liquid

  26. 1 cup frozen corn kernels Hot sauce to taste Tortilla chips and fresh cilantro for garnish

Instructions Jump to Ingredients ↑

  1. Preparation: In a large bowl, combine ground chicken , oregano , cilantro , parsley, Parmesan cheese , half of the sweet onion , half of the garlic , anchovy paste, Dijon mustard , egg, heavy cream, chili powder, cumin, salt , pepper , and crushed tortilla chips. Mix gently with your hands, being careful not to overwork the meat. Form into 1-inch meatballs and set aside. Heat a large heavy stock-pot over medium heat. Add olive oil , remaining onion , and remaining garlic . Gently saute until onions are translucent. Add white wine and cook 1 minute, stirring often. Add chicken broth, chili powder, cumin, oregano , salt , and pepper . Bring to a low boil. Gently drop chicken meatballs into simmering liquid. Cook over medium heat for 5 minutes, stirring occasionally. Stir in diced tomatoes , chiles, white beans, pinto beans, corn, and hot sauce to taste. Return to a simmer and cook for an additional 5 minutes. Garnish Chicken Meatball Chili Soup with crushed tortilla chips and fresh cilantro . Serve with tortilla chips around the outside of the bowl. Yield: 6 to 8 servings Note: Please do not omit the anchovies. You will not taste them at all, but they give an incredible flavor boost to otherwise bland ground chicken. Chicken Meatball Chili Soup Recipe Photo © 2006 Peggy Trowbridge, licensed to, Inc.


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