God is tirelessly on our side. He never falters in respect of our needs, He always has more grace at hand for us. He is never less than sufficient, He always has more and yet more to give. Whatever we may forfeit when we put self first, we cannot forfeit our salvation, for there is always more grace. No matter what we do to Him, he is never beaten. We may play false to the grace of election, contradict the grace of reconciliation, overlook the grace of indwelling – but he gives more grace. Even we were to turn to him and say, “What I have received so far is much less than enough,” He would reply, “Well, you may have more.” His resources are never at an end, His patience is never exhausted, His initiative never stops, His generosity knows no limit: He gives more grace.

J.A. Motyer

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Soup	8	Servings

INGREDIENTS

5		Whole fresh Anaheim chile; seeded; peeled
5		Whole Poblano chilies; peeled, seeded
2	tb	Olive oil
1	c	Yellow onion; diced
1 1/2	ts	Garlic; minced
1 1/2		Jalapeno chile; minced
3/4	ts	Oregano
3/4	ts	Cumin
4	c	Chicken stock
1		Idaho potato; medium, peeled, cut in 1/2 inch dice
2	c	Chicken breast; uncooked, cut in 1/2 inch dice
1	c	Cilantro; loosely packed, large stems removed
		Salt; to taste

INSTRUCTIONS

Date: Thu, 14 Mar 1996 22:27:26 -0500
From: Walt Gray <waltgray@mnsinc.com>
Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel.
In a large skillet, heat the olive oil and saute the onion until
translucent. Add the garlic, jalapeno chiles, cumin and oregano, and saute
for several minutes. Add the chicken stock and bring to a simmer. Then add
the potatoes and cook until just tender. With a slotted spoon, remove 1 cup
of potatoes and reserve. Add the diced chicken and pooach gently in the
onion- chili- potato mixturer until chicken is cooked through. Remove from
the heat immediatly, transfer to a bowl, reserving 1/2 cup of the liquid in
a small bowl. Refrigerate the remainder to keep the chicken from
overcooking. In a blender, puree the reserved potatoes, half half the
Anaheim and half the poblano chilies, and the cilantro with the reserved
half cup of liquid. When the chicken mixture is no longer warm, add the
puree. Dice the remaining half of the Anaheim and poblano chilies in half
inch cubes and add to the mixture. Season with salt. Reheat just before
serving to retain the fresh green color and flovor of the soup.
NOTES : This recipe makes a spicy soup with the consistancy of a hearty
chicken-vegetable soup.
CHILE-HEADS DIGEST V2 #268
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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