How is that for a nice long name for a really basic soup?  I made this today at 6:00 AM for my son who has the flu… hence the “slightly” Southwestern.  He’s only 4 and doesn’t yet appreciate spicy foods.  This recipe is so simple and well…. simple, I almost didn’t write about it.  However, when I took a bite I quickly changed my mind.  It’s good and deserving of its own page.

This recipe can be used as a baseline for any chicken soup and then you can vary it to suit your taste – including adding more spicy or chile heat if you desire.  But for a 4 year old with the flu and a mom with a headache (due to 4 year old with the flu)… this particular version is just what the Dr. ordered!

Ingredients:
1.5 pounds of boneless, skinless chicken (thighs are best but breast is fine too) – cubed
3 TBSP – Masa Flour
3 TBSP – Extra Virgin Olive Oil
1 tsp ancho chile powder
1 TBSP butter
4 large carrots, sliced 1/4 inch
4 celery stalks, sliced 1/4 inch
2 leeks, sliced
6 garlic cloves, diced
3 small golden potatoes, cubed (or Hominy if you prefer)
2 boxes, organic chicken stock (regular not low sodium)
1 TBSP fresh thyme, chopped
lots of fresh cilantro, chopped
1 bay leaf
1/2 cup roasted green chiles, chopped (I used mild Hatch – use whatever you prefer and vary accordingly)
1 ear roasted corn, kernals removed from ear

Method
Saute vegetables for a few minutes (until brightly colored and just barely cooked) in butter in a medium sauce pan.  Add garlic and saute another 30 seconds until it just becomes fragrant.  Add vegetables to your slow cooker.  Saute potatoes in the same manner and place in slow cooker.

Place chicken pieces in a large Ziplock bag with masa flour and ancho powder and shake until all chicken is coated in flour.  Heat olive oil in saute pan until just shimmering.  Lightly brown chicken until all pieces have a golden coating.  Don’t cook too long or chicken will start sticking to the pan.  Place chicken in slow cooker… sprinkle broth with a little more ancho powder.

Add remaining ingredients (except corn) to the slow cooker and cook on low for about 5-7 hours.  Just before serving, add the corn and more chopped cilantro.  Serve.

Note:  You may decide to add more fresh and sauteed veggies towards the end (about an hour before you serve) if you like your vegetables to be more crisp and fresh – or you may even substitute the fresh for the cooked veggies… because I made this when I had a cold, I wanted more cooked vegetables and wanted all that veggie flavor to cook into the soup.