Southern Smothered Chicken

Page 60

| Course Type: Main Courses

(1 review)

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Recipe Review

I ran into a problem with this one. It called for 2 cans of Campbell's Condensed Creamy Chicken Verde Soup. I couldn't find it, so I went on line and discovered it was discontinued, but Campbell's did have a recipe of how to make your own using condensed cream of chicken soup, some spices and peppers. The dish turned out great.

If you want to try this recipe here's what I found on line from Campbell's.

Add the following to Campbell's Cream of Chicken Soup (11oz can)

1 tsp Ground Cumin
1 tsp Ground Cilantro (or 1/2 tsp fresh chopped Cilantro)
1/2 tsp Garlic Powder
1 can Chopped Green Chiles (4oz)*
(or 1/3 cup chopped roasted green chiles peppers - for those
fortunate enough to live in chile pepper country)
1/2 tsp pure Green Chile Powder (not store bought chile seasoning, like
McCormack's)**
1/2 TBSP Chopped Jalapeño (seeded & veined)

To add more heat you can do the following
1) Leave the veins and seeds with the Jalapeños
2) add 1/4 - 1 tsp Cayenne Powder
3) Use medium or hot chiles

* Campbell's recommends using MILD Ortega Chopped Green Chiles. To boost the heat use medium or hot instead.
** If you use Chile Seasoning instead of Chile Powder, cut the Cumin and Garlic Powder in half. A great source of Chile Powder, in varying degrees of heat and varieties, is the Chile Shop (http://www.thechileshop.com). They carry Green Chile Powder, as well as at least 10 varieties of Chile Powder, dried pods, and roasted New Mexico Green Chiles. I've been using their products for over 15 years.

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