🌧Cold/rainy/gloomy days always make me crave something warm/spicy/savory…something that really warms your soul. Nothing sounded better for that today than a homemade soup.😊 I decided to make a NM Hatch Green Chili & Chicken soup. I put “NM Hatch Green Chili” in the name because it is completely different than the stuff you buy in a can at a grocery store…😂 And it’s WAY more potent and delicious! 😋😋😋
2 large chicken breasts
Extra Virgin Olive Oil (EVOO)
1 onion, chopped
3 garlic cloves, minced
1 Tbsp of flour
6 cups of chicken broth
3 cups of water
1 (14.5 oz) can petite diced tomatoes
1 (8.5 oz) can of sweet corn
1-2 bay leaves
1 tsp oregano
1 cup NM green hatch chili – roasted, peeled and chopped (I also season mine with a bit of garlic salt)
3 potatoes, chopped into bite sized pieces
Salt & Pepper to taste
Avocado & Cilantro for garnish
1. Cut your chicken breasts into bites sized pieces and season well with salt and pepper. Add a Tbsp or so of EVOO to a large stock pan and cook thoroughly. Set aside with juices.
2. In the same pan, add another Tbsp of EVOO and once hot toss in your onions and garlic. Cook down a few minutes until tender. Add in your flour and mix well. Cook for a min or two and add your remaining ingredients, EXCEPT the potatoes! *don’t add those yet or they’ll be mush! Lol!
3. Bring pot to a boil and gently boil for about 20-30 min. Then, add potatoes. Add salt and pepper as needed. Cook another 10-15 min, or until potatoes are cooked through.
4. Serve with some chopped avocado and a bit of cilantro.