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.
- 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)
- 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.
- Add chicken broth and bring to a boil.
- 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.
- Add the potatoes, green chilies, cream of chicken soup, salt and pepper.
- Continue to cook on low until potatoes are fork tender.
- While the potatoes are cooking, use two forks or your hands to shred the chicken.
- Once the potatoes are tender, add the shredded chicken and corn
- Adjust seasoning, if necessary
- Serve hot
- Garnish as desired
- For a lighter soup, omit the condensed chicken soup and add another cup of chicken broth and (optional) can of black beans.
- Substitute 1 cup of cooked rice for the potatoes
- Adjust thickness of your soup by adding more, or less condensed soup.
- Add more chilies if you prefer it spicier.
- 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.