Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 6 to 8 servings
- For the Chicken Meatballs:
- 1-1/2 pounds ground chicken
- 1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano crushed between hands
- 1 Tablespoon chopped fresh cilantro
- 2 Tablespoons chopped fresh parsley
- 1/2 cup grated Parmesan cheese (not canned)
- 1/2 sweet onion, finely minced (about 1 cup), divided use
- 4 medium cloves garlic, finely minced, divided use
- 2 teaspoons anchovy paste or 2 anchovy filets, finely minced (see Note)
- 1 Tablespoon Dijon mustard
- 1 egg, slightly beaten
- 2 Tablespoons heavy cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1/2 cup finely-crushed tortilla chips
- For the Soup:
- 2 teaspoons olive oil
- 1/2 cup white wine
- 3 cans (14 ounces each) chicken broth, or homemade
- 1 teaspoon chili powder (or more to taste)
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano, crushed between hands
- Salt and freshly ground black pepper to taste
- 1 can (14.5 ounces) diced tomatoes, with liquid
- 2 small cans (4.5 ounces) chopped mild green chiles, with liquid
- 1 can (14.5 ounces) small white beans, with liquid
- 1 can (14.5 ounces) pinto beans, with liquid
- 1 cup frozen corn kernels
- Hot sauce to taste
- Tortilla chips and fresh cilantro for garnish
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.
Make the Soup:
Heat a large heavy stock-pot over medium heat. Add olive oil, remaining onion and 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 Filippone, licensed to About.com, Inc.