This is one of those recipes that tastes better the longer you cook it, but the end result is well worth it.

CBASS
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.

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  • Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.

  • Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.

  • When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

588 calories; 27.1 g total fat; 135 mg cholesterol; 1002 mg sodium. 32.2 g carbohydrates; 45.3 g protein; Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2008
This was outstanding! All the flavors blended perfectly. I was afraid the sherry would be overpowering but it wasn't at all. I used poblano peppers (couldn't find regular chile or "aneheim" peppers believe it or not)..they turned out great...they are nice and fleshy and complimented it well. Also I used a large can of peeled whole tomatoes cut in half fresh vine-ripes were 3.99 per lb. I opted for the 1.99 can and it was just fine. I topped with shredded jack cheese and a little cilantro over white rice to soak up the broth. We also enjoyed a nice cold ale with it yum! Read More
(17)

Most helpful critical review

Rating: 2 stars
11/16/2010
We found this to be really bland. Tons of salt and pepper needed and yet still bland. Definitely won't make this again. Read More
(7)
43 Ratings
  • 5 star values: 27
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/05/2008
This was outstanding! All the flavors blended perfectly. I was afraid the sherry would be overpowering but it wasn't at all. I used poblano peppers (couldn't find regular chile or "aneheim" peppers believe it or not)..they turned out great...they are nice and fleshy and complimented it well. Also I used a large can of peeled whole tomatoes cut in half fresh vine-ripes were 3.99 per lb. I opted for the 1.99 can and it was just fine. I topped with shredded jack cheese and a little cilantro over white rice to soak up the broth. We also enjoyed a nice cold ale with it yum! Read More
(17)
Rating: 5 stars
02/05/2008
This was outstanding! All the flavors blended perfectly. I was afraid the sherry would be overpowering but it wasn't at all. I used poblano peppers (couldn't find regular chile or "aneheim" peppers believe it or not)..they turned out great...they are nice and fleshy and complimented it well. Also I used a large can of peeled whole tomatoes cut in half fresh vine-ripes were 3.99 per lb. I opted for the 1.99 can and it was just fine. I topped with shredded jack cheese and a little cilantro over white rice to soak up the broth. We also enjoyed a nice cold ale with it yum! Read More
(17)
Rating: 5 stars
06/23/2003
My whole family LOVED this! We substituted chicken breast to lower fat and served over rice. A new favorite!! Read More
(14)
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Rating: 5 stars
01/26/2006
I have been making this recipe for about 2 years now. Became a member just so I could finally rate this recipe. Absolutely delicious--a husband favorite! Thanks Colleen for sharing this wonderful recipe. Read More
(12)
Rating: 5 stars
06/23/2003
If you like it spicy you will love this! I substituted 6 breast with bone in and skin. Otherwise I followed it verbatim. The only real challenge for me was skinning the peppers. I find that roasting for about 30 minutes seems to make it easier to peel much longer and it is too difficult peeling them. Read More
(8)
Rating: 4 stars
01/03/2012
This was a wonderful recipe! Instead of baking my own green peppers I used one small can of chopped hot green peppers and it was perfect. The chicken meat was moist and delicious with a fantastic broth. Next time I might try chicken breast without skin to decrease the fat but it was excellent with a whole chicken. Read More
(8)
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Rating: 4 stars
01/19/2005
I have to admit that I was dubious about using so much sherry (especially in combination with the chile peppers) but this was really wonderful! The broth had a great depth to it. Given the high fat sodium and calorie content though we gave it four out of five stars. A good one for those indulgent days. Read More
(8)
Rating: 2 stars
11/16/2010
We found this to be really bland. Tons of salt and pepper needed and yet still bland. Definitely won't make this again. Read More
(7)
Rating: 5 stars
10/27/2011
I made this recipe exactly as written and it was the best soup I've ever had. My boyfriend and his grandpa are always asking me to make more. We had a house full of sick people recently so I decided to tweak the recipe a little. On those days we don't have wine or sherry I add about a cup of tequila and some grand marnier. It's a magical sinus-clearing soup that makes you feel REALLY happy afterwards. Thank you for the lovely recipe! Read More
(6)
Rating: 4 stars
10/30/2013
Truly awesome! Note that different sherry's have different strengths in taste you might want to taste it before adding the last bit of sherry. Also remember if your going to make a large batch and leave it in the fridge for a few days it will get spicier as the chillies sit in the stew. I did this in a slow cooker to really get the richness of the flavor. I filled the pot with chicken stock and sherry in the same proportionate amount but enough to make sure the chicken was covered. First I slow cooked the chicken on low in the broth for 3 hours before adding the other ingredients. The recipe suggests only quartering the onion but since I wanted to leave the onion in the soup I cut into more comfortable bite size pieces. Next I peeled 10 garlic cloves (slow cookers require increasing the aromatics). I threw these into a pan and cooked on medium high covered until the onions started "sweating". This releases a lot of the oils inside them before they enter the lower temperature of the slow cooker letting them penetrate better. When there was two hours left I added the tomatoes. I also added the chili. Tomatoe cook faster then onion and garlic. In the last hour I added the 2 tsp thyme and 1/2 tablespoon of thyme olive oil we had made. I tasted it to see if it needed anymore chili and decided it was fine. Wonderful winter soup so nice to have after a cold day. Read More
(6)