Green Chile Chicken Soup
A broth based soup with corn, potatoes, plenty of Hatch Green Chiles and chicken.
Servings: 5
Ingredients
- 2 Tbsp. butter
- 1 c. yellow onion diced
- ⅓ c. diced fresh jalapenos (2 medium) seeded
- 1 tsp. minced garlic
- 4 c. chicken stock
- 2 c. potatoes peeled and diced
- 1 - 14.5 oz can cream style corn
- 2 - 4.5 oz. cans diced green chiles*
- ½ tsp. mexican oregano
- ¼ tsp. cumin
- ¼ tsp. black pepper
- Salt to taste
- 2 cups cooked Chicken shredded or diced
Instructions
- Melt butter in a Dutch oven over medium heat. Add onion and jalapeno and sauté until onion is tender and translucent. Add minced garlic and cook for 30 seconds, stirring so that it does not burn.
- Add chicken stock, potatoes, cream corn, green chiles and spices to Dutch oven. Bring soup to a boil and then reduce heat to low; cover and let simmer for 30 minutes or until potatoes are tender.
- Stir in cooked chicken and simmer for 5 minutes. Adjust spices to taste. Remove from heat and serve.
Notes
*Use 1 can of green chiles to make it less spicy. Fresh or frozen roasted green chiles may be substituted.
Make it creamy by adding half and half or heavy whipping cream just before serving.
Top with fresh cilantro, lime juice, shredded Monterrey jack cheese and tortilla strips