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Saturday, September 28, 2013

Green Chile Chicken Soup


A friend started a recipe group on Facebook.  She wants fast and easy recipes.  Fast and easy I do all the time.  Recipes for fast and easy?  Not my thing.  It usually takes longer to explain how to do it than to cook the entire meal.  


While this soup isn't exactly "fast and easy" it is quick and moderately painless.  Go ahead and use thighs or even whole chicken if you want.   Use dry or fresh spices.  Use any peppers you have.

Yes, it is mild.  Add more peppers if you want it hotter.  Or leave some seeds in.  Milder, use a couple bell peppers.

Don't want to use beer?  Just use another 12 oz of chicken broth just watch your seasonings because it might get salty.

Green Chile Chicken Soup

Chicken, black beans, vegetables, and Green Chile enchilada sauce make this rich.
Banana peppers mild heat really makes this soup great.
Serving size: 1 cup

Ingredients

  • 1 ¼ lbs (4 -5 small) boneless skinless chicken breast (diced)
  • 2  15 oz cans black beans (drained and rinsed)
  • 1 28 oz. can green chile enchilada sauce
  • ! Tbsp olive oil, divided
  • 1 tsp chili powder
  • 2 tsps cumin
  • 1 tbsp garlic powder (or 2-6 cloves finely chopped fresh garlic)
  • 2 cups Chicken broth or 2 teaspoons bullion and 2 cups water
  • 1 tsp dry oregano (1 Tbsp fresh.)
  • 1 medium carrot (diced)
  • 3 stalks celery (diced)
  • 1 cup chopped onion
  • 6 small banana peppers (seeded and diced)
  • 3 jalapeno peppers (seeded and diced)
  • 1 can (12 oz) Mexican beer
  • Kosher salt (or just table salt) to taste
  • 4 medium scallions (sliced)

Directions:

  1. Heat a large (6 - 10 quart) heavy pan over medium high heat. (Non-stick pans may give off bad fumes when overheated so I don't use them.) Add half the oil to hot pan and swirl it around to coat the bottom. Add all the chicken. The chicken on the bottom should brown instantly. stir the chicken occasionally, juice will come out. Sprinkle chili powder, cumin, and garlic powder (not fresh garlic!) on the chicken and keep stirring/tossing until most of the pink is gone.
  2. Remove the chicken.  Place it in a bowl or platter that will save any juices.
  3. Add the rest of the oil.  Swirl it around.  Toss in all the the vegetables.  (Now add fresh garlic.)  Turn the heat down a bit.  We want the veggies to sweat not brown. A tiny pinch of salt here will help.
  4. When the onion starts turn clear, dump in the beer.  Scrape the bottom of the pan to get all the flavor.
  5. Once the beer boils.  Everything except the scallions goes in the pot.  Make sure to get all the juices from the chicken.
  6. Bring just to the boiling point over medium heat and then reduce to simmer for about 15 minutes or until the carrots are done enough. Taste and add more salt, if necessary.
  7. Top with sliced scallions.
  8. Serve with your favorite dairy products, lime, and or shredded cabbage and radishes