But you probably already know. I am OBSESSED with green chiles. Ever since I lived in New Mexico a few years ago. I must say, this East coast girl has a Southwest heart when it comes to cooking. I love the BIG bold flavors that come from the area, and think South Mexican food is the tastiest, most amazing food there is. A lot of my inspiration comes form there.
On early Fall, green chiles are harvested. My friend Malia was kind enough to send me a box full of them which I managed to roast myself, along with winecoach on our grill. I froze them and now use them for dishes such as these. It gives every dish a little edge, and amazing taste I love to incorporate into my dishes. Pace yourselves for this delicious soup, stew, white chili, whatever you want to call it!
GREEN CHILE CHICKEN TORTILLA SOUP
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 2 tablespoons minced garlic
- 3-4 green chiles, or jalapenos, finely diced
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can fire roasted diced tomatoes
- ½ cup of corn or the corn of 2 small corn ears
- 1 (14.5-ounce) can of chickpeas, brown beans or black beans, rinsed and drained (May also add 2 cans of any beans of your choice or a blend of the beans of your option for added protein)
- 3 chicken breasts, boneless and skinless
- 2 limes, juiced, plus wedges for garnish
- Salt and freshly ground black pepper
- ½ – 1 cup roughly chopped fresh cilantro leaves
- 1 avocado, pitted, sliced
- Optional: shredded Monterrey or Mexican cheese
- In a large saucepan heat the olive oil. Add the onions and garlic. Allow it to sweat for 2 minutes.
- Pour the tomatoes, followed by beans and chicken broth into the pot and bring to a boil.
- Once at a boil lower heat to simmer and add your chicken breasts. Yes, the uncooked chicken breasts.
- Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and add it back to the soup.
- Add chopped green chile, lime juice and fresh cilantro to the pot and allow it to simmer on low, anywhere from 30 minutes to 2 hours.
- In a serving bowl, ladle soup, topped with avocado, slices of lime and cheese if you wish. Sprinkling cilantro and a splash of lime will also add to the taste! For the “tortilla” flare, add broken toasted tortilla strips over the top and ENJOY!
Count Colors, NOT Calories!