Sunday, January 25, 2009

Chicken Green Chile

Today it is cold and lightly snowing in northern Colorado. It is so pretty. We just had a week of weather in the 60's so now it's back to winter! Chilly weather really makes me want to eat warm food, especially soup. I just love soup. It is defintely one of my comfort foods, and I love the whole one pot meal bonus that comes along with it. So today I am making my Chicken Green Chile. This was a staple on my winter menu at my now shuttered business for 5 years! Then one day I was out with my hubby for a little light lunch and I ordered a very mediocre chicken green chile soup. As bad as it was, it had one element I really loved in it....rice! So I adapted my recipe to include some rice and then added another off the shelf ingredient, green chile salsa, that just added so much to my old recipe. I love it more than ever now! I'm only sorry my old customers didn't get this version. I can't wait to dig into a bowl with a sprinkling of cheese on top and piece of warm corn bread! Buen provecho!

Chicken Green Chile Soup

1 c. diced onion
3 cloves garlic, peeled and minced
3 tomatillos, papery skin removed, pureed
1 1/2 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3/4 c. diced roasted green chiles (I roasted a meaty poblano, you can use canned)
1 Tbsp. dried oregano
2 c. canned diced tomatoes in juice
8 c. chicken broth
2 Tbsp green chile salsa, such as La Victoria Brand*
1/3 c. long grain brown rice (I like Uncle Ben's)
4 c. diced or shredded cooked chicken meat (Rotisserie chickens are great for this)

1. Heat 2 Tbsp olive oil in a 6 qt. stock pot. Saute onion and garlic until softened and translucent.

2. Stir in pureed tomatillos and cook, stirring, for 2 minutes. Add all remaining ingredients except chicken and rice. Bring to a boil.

3. Stir in rice. Return to a boil, then cover and simmer for 30-40 minutes, stirring occasionally.

4. Stir in chicken and cook until just heated through.

5. Serve hot, topped with shredded cheese and sour cream, if desired, and fresh warm cornbread on the side.

*This is a fairly zippy ingredient, rated "medium." If you prefer your chile more mild, reduce or omit this ingredient. You can also pass some on the side for those who prefer even more heat.


  1. That sounds delicious! We are huge on soups in my house and I am always looking for new recipes!

  2. ah ha... don't think for one minute that I didn't see how that green chili salsa crept from pork green chili to chicken green chili!!!

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