Salsa Style Tomato-Green Chili Bisque with Chicken
by Betty Douglass
This refreshing bisque with poached chicken makes a delightful spring time main dish supper meal. You will always find fresh chicken parts available at Bennett’s Creek Farm Market & Deli.
- 1 pound boneless, skinless chicken breast
- 1 rib celery
- 1/2 small onion
- 4 or 5 peppercorns
- Splash of white wine
- 2 Tbs. olive oil
- 1/3 cup chopped onion
- 3 Tbs. flour
- 2 cups half and half
- Salt and pepper, to taste
- 1 (28-ounce) can petite diced tomatoes
- 1 (4-ounce) can diced green chilies
- 1 (14-3/4-ounce) can cream-style corn
- 1 Tbs. Worcestershire sauce
- Chopped fresh cilantro for garnish (optional)
To poach the chicken, place the chicken breasts in a heavy saucepan with the half onion, rib of celery, peppercorns and splash of wine, cover with water, bring to boil, cover pan with lid and turn off heat. Allow chicken to poach in water until water is lukewarm, about 20 to 30 minutes. Remove chicken from pan; shred or chop chicken. Set aside.
In a large saucepan over medium-high heat, saute chopped onion in olive oil for about 4 minutes. Add flour, stirring constantly for 2 minutes. Add salt and pepper, if desired. Then add half and half and stir until thickened. Reduce heat to medium-low, add diced tomatoes, chilies, corn and shredded or chopped chicken, stir in Worcestershire sauce, simmer for 15 minutes, stirring occasionally. Serve immediately. Garnish with chopped cilantro.
Makes 6 servings
If desired substitute 1 pound cooked shrimp just before serving in place of poached chicken.