Chicken Albondigas Soup Recipe

Name: Chicken Albondigas Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon pure olive oil; 1/4 cup minced onion; 1 tablespoon minced poblano plus 1/2 poblano chile, seeded and thinly sliced; 1 tablespoon minced red bell pepper; 1 tablespoon minced garlic; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 pound ground chicken; 1/4 cup cooked rice; 1 large egg white, lightly beaten; 2 tablespoons minced cilantro, plus leaves for garnish; 2 canned chipotle chiles in adobo, seeded and minced; Kosher salt and freshly ground pepper; 4 cups chicken stock or canned low-sodium broth; 1/2 cup corn kernels; 1/2 cup finely diced seeded plum tomato; Lime wedges, for serving; Tortilla chips, for serving

Servings: persons

1 tablespoon pure olive oil
1/4 cup minced onion
1 tablespoon minced poblano plus 1/2 poblano chile, seeded and thinly sliced
1 tablespoon minced red bell pepper
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound ground chicken
1/4 cup cooked rice
1 large egg white, lightly beaten
2 tablespoons minced cilantro, plus leaves for garnish
2 canned chipotle chiles in adobo, seeded and minced
Kosher salt and freshly ground pepper
4 cups chicken stock or canned low-sodium broth
1/2 cup corn kernels
1/2 cup finely diced seeded plum tomato
Lime wedges, for serving
Tortilla chips, for serving

1
Heat the olive oil in a medium skillet.
2
Add the onion, minced poblano, red bell pepper and garlic and cook over moderate heat until softened, about 4 minutes.
3
Add 1/2 teaspoon of the cumin and the coriander and cook until fragrant, about 1 minute.
4
Scrape the mixture into a medium bowl and let cool.
5
Add the chicken to the bowl, along with the rice, egg white, minced cilantro, chipotles, 3/4 teaspoon of salt and 1/4 teaspoon of pepper.
6
Mix with your hands until thoroughly combined.
7
Roll tablespoons of the meat into balls and set on a large plate.
8
In a large saucepan, combine the chicken stock with the corn, tomato, sliced poblano and the remaining 1/2 teaspoon of cumin and bring to a simmer.
9
Season with salt and pepper and cook over moderate heat until the vegetables soften, about 5 minutes.
10
Add the meatballs and cook over low heat until firm and cooked through, about 5 minutes.
11
Ladle the soup into large shallow bowls and garnish with the cilantro leaves.
12
Serve with the lime wedges and tortilla chips.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon pure olive oil, 1/4 cup minced onion, 1 tablespoon minced poblano plus 1/2 poblano chile, seeded and thinly sliced, 1 tablespoon minced red bell pepper, and more.

Yes, Chicken Albondigas Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Albondigas Soup

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