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 About.com, Inc.
