Chef's Choice: Green Chile and Chicken Soup

Green Chile Chicken Soup

Yields 4 servings

As we start heading into the winter months, it may still be warm in southern California but, I still enjoy dishes like this comforting soup.

INGREDIENTS

• 2 boneless and skinless chicken breasts or thighs, approximately 1 ½ pounds
• 2 tablespoon vegetable oil
• 1 yellow onion, peeled and diced
• 6 cloves garlic, chopped
• 1 can cream of chicken soup (Or substitute cream of celery soup)
• 3 cups chicken broth
• 1 large Russet potato, peeled and diced ¼ inch
• 1 can (4 ounces) mild green or Hatch chilies
• 1 can corn kernels, drained (or ½ cup frozen corn)
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• cilantro, chopped for garnish (optional)
• lime wedges for garnish (optional)
• Warm flour or corn tortillas on the side (optional)

DIRECTIONS

1. Place vegetable oil in a  3 or 4-quart thick bottomed pot on medium heat. Add onions and sauté until translucent. Add garlic and stir. Add cumin and stir.
2. Add chicken broth and bring to a boil.
3. Once the pot has come to a boil, turn heat down to low and add your chicken. Cover the pot and allow to cook for 15 minutes or, until chicken is cooked through. Remove chicken from pot.
4. Add the potatoes, green chilies, cream of chicken soup, salt and pepper.
5. Continue to cook on low until potatoes are fork tender.
6. While the potatoes are cooking, use two forks or your hands to shred the chicken.
7. Once the potatoes are tender, add the shredded chicken and corn
8. Adjust seasoning, if necessary
9. Serve hot
10. Garnish as desired

            Chef Tips:

1. For a lighter soup, omit the condensed chicken soup and add another cup of chicken broth and (optional) can of black beans.
2. Substitute 1 cup of cooked rice for the potatoes
3. Adjust thickness of your soup by adding more, or less condensed soup.
4. Add more chilies if you prefer it spicier.
5. If you only have bone-in chicken, no worries. Prepare it the same way. The bones will make the soup more flavorful, anyway. However, I would remove the skin before adding it to the soup.