This tasty recipe is a great spin on chicken and gnocchi soup, and so easily adaptable! Great served as-is with tortillas, or leave the gnocchi out entirely and serve with drop dumplings or over biscuits. Wonderful, deep flavor and a filling meal on a chilly night!
Provided by SunnyDaysNora
Time 55m
Yield 10
Number Of Ingredients 21
Steps:
- Melt butter in a large skillet over medium heat. Add onion, Anaheim pepper, garlic, chili powder, black pepper, salt, red pepper flakes, oregano, cumin, paprika, and thyme. Cook, stirring occasionally, for 10 minutes.
- Stir flour into the skillet until thoroughly combined; cook and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in chicken broth and half-and-half, and bring to a simmer. Add chicken, corn, tomato, carrots, and dried chile peppers. Cook, stirring often, until heated through, about 5 minutes.
- Add gnocchi and cook until it floats to the top, about 2 minutes.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 23.3 g, Cholesterol 67 mg, Fat 18.4 g, Fiber 2.5 g, Protein 13.3 g, SaturatedFat 9.6 g, Sodium 668.7 mg, Sugar 3.3 g
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