Corn and Green Chile Chicken Soup

Angie Soto

12 Chicken Drumsticks

½ Onion Sliced

3 cans Corn

2 TB Minced Garlic

Roasted Hatch Green Chiles

In a stock pot, bring your chicken to boil and salt to taste. Reduce to a simmer and simmer for 2 to 3 hours.

Remove the chicken to cool and shred. After it's shredded, add the chicken back to the chicken stock.

Continue simmering the chicken stock and add 2 cans of corn.

In the blender, add 1 cup of corn, sliced onion, minced garlic, Hatch green Chiles, and 1 cup of chicken stock. Blend until smooth. Add to the pot with chicken. Simmer for a few more minutes.

Serve immediately.

If you have any leftover chicken stock, I use it to make some Mexican Rice. I add the chicken stock to the rice to cook it.

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