Chili Chicken Meatball Soup

Cook Time: 15 minutes

Prep Time: 30 minutes

Total Time: 45 minutes

Ingredients:

1-1/2 pounds ground chicken
one Tablespoon chopped fresh oregano or one teaspoon dried oregano crushed between hands
one Tablespoon chopped fresh cilantro
two Tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese (not canned)
1/2 sweet onion, finely minced (about one cup), divided use
four medium cloves garlic, finely minced, divided use
two teaspoons anchovy paste or two anchovy filets, finely minced (see Note)
one Tablespoon Dijon mustard
one egg, slightly beaten
two Tablespoons heavy cream
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
one teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup finely-crushed tortilla chips
two teaspoons olive oil
1/2 cup white wine
three cans (14 ounces each) chicken broth, or homemade
one teaspoon chili powder (or more to taste)
1/2 teaspoon ground cumin
one teaspoon dried oregano, crushed between hands
Salt & freshly ground black pepper to taste
one can (14.5 ounces) diced tomatoes, with liquid
two tiny cans (four.5 ounces) chopped mild green chiles, with liquid
one can (14.5 ounces) tiny white beans, with liquid
one can (14.5 ounces) pinto beans, with liquid
one cup frozen corn kernels
Hot sauce to taste
Tortilla chips & fresh cilantro for garnish

Preparation:

In a giant bowl, merge 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, & crushed tortilla chips. Mix gently together with your hands, being cautious not to overwork the meat. Form in to 1-inch meatballs & set aside.

Gently drop chicken meatballs in to simmering liquid. Cook over medium heat for five minutes, stirring occasionally. Stir in diced tomatoes, chiles, white beans, pinto beans, corn, & hot sauce to taste. Return to a simmer & cook for an additional five minutes.

Heat a giant heavy stock-pot over medium heat. Add olive oil, remaining onion, & remaining garlic. Gently saute until onions are translucent. Add white wine & cook one minute, stirring often. Add chicken broth, chili powder, cumin, oregano, salt, & pepper. Bring to a low boil.

Garnish Chicken Meatball Chili Soup with crushed tortilla chips & fresh cilantro. Serve with tortilla chips around the outside of the bowl.

Yield: 6 to 8 servings

Note: do not omit the anchovies. You won't taste them at all, but they give an brilliant flavor boost to otherwise bland ground chicken.