Open 11:30 am 'til Midnight Daily
Food Served 11:30 am 'til Midnight
Monday - Saturday and 'til 11 pm on Sunday

Del Charro


1 oz vegetable oil

1 white onion, medium chopped

2 garlic cloves, minced

5 chicken breast, skinless, grilled and diced

1.5 lb of chopped roasted green chile, mild

2 quarts half and half

1 lb potatoes, peeled and diced

1 lb corn kernels

6 oz red bell peppers, seeded and chopped

2 oz chicken base

¼ teaspoon white pepper

3 oz corn starch

Heat oil in 12 quarts stock pot, sauté onions until golden add the garlic and sauté for 1 minute.

Add half and half, potatoes, chicken base, white pepper-cook for 10 to 15 minutes over medium heat.

Add chicken breast, green chile, corn kernels and red bell pepper, reduce heat to medium-low and cook until the potatoes are fork-tender.

In a small bowl make a slurry with the corn starch and ½ cup water.

Bring to a boil and whisk the slurry into the pot until the soup is slightly thick.

Adjust seasoning with salt.

Notes: It will stick if heat is to high, so stir frequently. Roasted New Mexican anaheim green chile is a good choice.

Makes 3.5 quarts