recipe has been reproduced with the kind permission
of Jane Butel and comes from her latest book
Real Women Eat Chile.
credited with starting the Tex-Mex mania, Jane Butel
published her first cookbooks on New Mexican and American
Mexican food in the 1960s. Sixteen cookbooks later,
her books and her Cooking School in Albuquerque, which
Bon Appetit called among "the best in the US",
bring you all there is to know and love about this cuisine.
is an internationally recognized authority on the regional
cooking of the American Southwest. The daughter and
granddaughter of accomplished home economists, she is
a cookbook author, teacher and television personality.
interest in Southwestern cooking predates its current
widespread popularity by decades. She was the first
to write about the cooking style that evolved in the
Southwestern border area and is credited with starting
the USA's love affair with this cuisine.
operates her own site-based Cooking
Schools, which have been recognized far and
wide for their quality of instruction. Jane's Cooking
School specializes in week long and weekend full participation
classes on New Mexican and Southwestern cooking - to
find out more click
is a favorite of Wendy’s, who has worked with me for
several years. In our week-long Advanced Cooking School,
we pair this soup with a “made from scratch” creamy
green chile chicken soup. Frequently, most find the
flavor of this soup preferable over the longer to prepare,
higher calorie version. This soup really makes a meal
when accompanied by a simple fresh vegetable or fruit
14 ½ ounce can chicken broth, with water added
to make 2 cups
2 white or yellow corn tortillas, broken up
1 pound chicken breasts, trimmed and cut into 1-inch
3 scallions, thinly sliced (some reserved for garnish)
1 ½ tablespoons minced pickled jalapeños
crushed red caribe chiles
the chicken broth and water in a 3 quart saucepan
over medium heat.
the tortillas and chicken.
reduce the heat to low, and simmer stirring, for 5
to 6 minutes.
the scallions and jalapeños with juice.
to combine well. Simmer for about another 5 minutes.
garnished with the reserved scallion and, if desired,
the cilantro, chiles, and lime to squeeze on the chowder.
with permission from Real Women Eat Chiles by Jane Butel