1 medium onion
2 whole cloves
5 cups beef broth
3 cups chicken broth
3 chicken breast halves, skinned
2 large baking potatoes, peeled and diced
2 Anaheim chilies
2 3/4 cups fresh cut corn, about 4 ears
1 avocado, sliced
2 medium tomatoes, chopped
garnishes: sour cream, fresh cilantro sprigs
Stud onions with cloves. Combine onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 20 minutes or until potato is tender. Remove onion. Remove chicken from broth, reserving broth in pan. Let cool; bone chicken and chop meat. Return chicken to pan; set aside. Cut chilies in half lengthwise; remove seeds and membranes. place chilies, skin side up, on ungreased baking sheet; flatten with palm of hand. Broil 3 inches from heat 6 minutes or until charred. Place chilies in ice water; peel and discard skins. Coarsely chop chilies and add to reserved broth mixture. Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until corn is tender. To serve, ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired. Makes 12 3/4 cups.
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