Nutrition info - Recipes

Chicken Soup With Chilies & Corn

Do not be a chicken. Experiment with this recipe and it's sure to satisfy. Garnish this scrumptious soup with slices of pitted black olives. Get ready to savor every slurp!

Chicken Soup With Chilies & Corn


For 1 people

  • 64 ounce(s) stewing chicken, quartered & skinned
  • 1/4 teaspoon(s) bay leaves (1 bay leaf)
  • 1/4 teaspoon(s) whole black peppercorns (8 peppercorns)
  • 1/4 cup(s) butter
  • 2 large onions, coarsely chopped
  • 3 celery stalks, cut in half, then pieces
  • 3 medium carrots, pared, cut in 1/2-inch pieces
  • 2 medium cloves of garlic, minced
  • 1 pkg. frozen corn kernels
  • 18 tablespoon(s) diced green chilies, drained
  • 1 1/4 cup(s) can chick peas (garbanzos), drained & rinsed
  • 8 tablespoon(s) jar chopped pimento, drained
  • 1 teaspoon(s) dried sage, crumbled
  • 4 tablespoon(s) parsley, chopped
  • 8 tablespoon(s) pitted black olives, sliced


  1. In 6-quart Dutch oven, cover chicken with 6 cups cold water. Add bay leaf, peppercorns and a tbsp. of salt. Bring to boiling; simmer, uncovered, 30 minutes, or until chicken is tender. Remove and discard bay leaf and peppercorns; remove bones from chicken. Cut meat into 1-inch pieces. Return chicken to pan with broth; set aside. In large skillet, over medium heat, melt butter. Add onions, celery, carrots, and garlic; saut 10 minutes or until tender. Add the onion mixture and the remaining ingredients, except olives, to chicken mixture. Bring to boiling; simmer, covered, 30 minutes. Stir in 1 tsp. salt and 1/2 tsp. freshly ground pepper. Pour soup into bowls, sprinkle olives into bowl.

Nutrition facts

  • Kcal: 4535.48 kcal
  • Fibers (g): 38.47g
  • Sodium (mg): 4169.39mg
  • Carbs: 203.89g
  • Fat: 185.45g
  • Saturated fat (g): 62.62g
  • Proteins: 494.86g