[snoringbear]

What! No Texas Red on this list?! And, where’s the Chicken and Dumplings?! Unbelieveable.... :)

[Hoffer Rand]

Green Chile Stew

Cooking oil (1 or 2 tbsp.)
1/2 lbs. beef (beef tips, fondue meat, lean stew meat, or round steak), cut in
bite size pieces
Flour
1 lg. onion, chopped
2 tsp. minced garlic
1 tsp. cumin
1 tsp. oregano
3 c. chickens stock
3 med. potatoes
6 or 8 mild green chiles, diced

Lightly coat meat with flour. Put cooking oil in Dutch oven or similar container. Add meat and cook on medium heat until browned. Add chopped onion, stock, oregano, cumin, and garlic to meat. Cook on low heat until meat is tender (45 minutes to 1 hour).
Peel and dice potatoes. Add potatoes and green chiles to mixture of meat and spices. Cook on low until potatoes are done. Add garlic salt to taste. Simmer until you’re ready to serve. Makes 6 to 8 servings.

[SonOfDarkSkies]

I had one of the best soups of my life a few weekends ago when my brother brought over some Del Marva Chicken Corn Chowder. He used the recipe at this link but added dice potatoes and lots of cayenne pepper and Mexican chili powder.

IMO, it is the pepper and chili powder that brings the soup alive. Not only does it add its own flavor and spice, but the spice heat opens up the taste buds to flavors of the original ingredients.

I have been thinking of trying a seafood rendition of this soup with shrimp and clams.

Because it is one of those dishes that is irresistible (I find it difficult to stop eating it...even had some for breakfast the next day), it might be served over rice (I recommend Jasmine rice for flavor and crunchy texture) to reduce its richness.

[jakerobins]

Two of my favorites!! Gotta love some Chicken and Dumplings...I like mine over Rice. (As you can guess I wach my Carbs..LOL)