Chicken Green Chile Soup
Winter is my favorite season… next to fall and summer and spring, of course. I love cozying up in the winter to make soups and stews and coming in from the cold to warm up with a bowl of this. I added a dollop of lemon-y yogurt sauce to the top for some added creaminess. I whipped together a cup of greek yogurt with some Sonoran Sea Salt, juice of one lemon, and drizzle of good quality olive oil.
I used fresh chiles and chile powder in this recipe, which adds a depth of flavor and brightness. You can even roast the chiles if you want a smoky flavor. What I love about this soup is its versatility…. you can use it for so many different dishes and it freezes very well for later use. (I explain more in the Cook’s Notes below.) Enjoy and happy cooking!
Cooking time: 2-6.5 hours / Prep time: 15 minutes
Serves 4 as a main or 6 as a side
2 bone-in chicken thighs and legs, skin on
1 bone-in chicken breast, skin on
6 green chiles (I used a combo of poblano, Anaheim, ), coarsely chopped and de-seeded
1 medium yellow onion, diced
3 cloves garlic
4 cups chicken broth
2 cups water
2 bay leaves
Top with chopped cilantro (optional) and lemon-y yogurt sauce
Place chopped chiles, diced onions, garlic, and bay leaves into crock pot. Add chicken then pour in chicken broth. Evenly sprinkle Hatch Green Chile Powder and Sonoran Sea Salt onto chicken. Cover crock pot, secure, and cook until chicken is done and falling off bones. (I cooked mine on low for 5 hours in a 6 qt crock pot, but each one is a little different so check the guidelines for optimal cooking times!) Alternatively, you could cook on high for 2-3 hours.
When chicken is fully cooked, remove from broth/veggie mixture to shred and de-bone. Place chicken in a separate bowl and shred with forks (or with your hands if the chicken is cool enough). Note: You’ll be blending the broth and veggies next so make sure you don’t leave behind any bones.
Transfer broth and veggies from crock pot into a small stock pot or Dutch oven. Remove bay leaves and discard. If you have an immersion blender, blend the broth and veggies for 1-2 minutes or until smooth. If you don’t have an immersion blender, blend broth and veggies in a food processor in batches and then transfer to pot. (If blending in a food processor, be mindful of the heat of the broth or wait until it has cooled.) Add water and shredded chicken to broth; stir to mix.
Over medium-high heat, bring soup to a boil then reduce to a simmer for 20-30 minutes or until you’ve reached your desired consistency. Add additional chile powder or salt to taste. If you like a thicker soup, continue to simmer uncovered until it’s the consistency you prefer.
Cook's notes: I use this soup as a base for many things. It freezes really easily and one of my favorite ways to use is for a burrito filling. If you want to as a filling for burritos, omit the water and simmer uncovered to thicken. Add scrambled eggs to make a breakfast burrito or simply add to a tortilla for lunch! One other option is to use as a base for a green chile chicken baked breakfast skillet. So many options!