Tuesday, June 21, 2011

Green Chile Chicken Soup

This is one of our standby recipes. It's quick, easy and full of flavor. We pretty much always have the ingredients on hand, so we usually make it when time or energy is lacking. And it's pretty foolproof, so add more chicken, a different veggie, or more or less spice and you will still have a winner on your hands. Truth be told, I'm not really a measurer by nature, so I usually just eyeball it anyway.

Green Chile Chicken Soup
(such a terribly creative name, huh?)

1 lb chicken, diced (or more if you are feeding more people)
1 Tbsp olive oil or oil/fat of your choice
1 Tbsp garlic powder
1 Tbsp cumin (or more)
1/2 Tbsp onion powder
1/2 tsp sea salt
1/2 onion, diced
1 12 oz jar of Salsa Verde
5-10 carrots, peeled and chopped
1/2 cup chicken stock (or more if you like your soup a little "soupier")

This is our not-so-secret ingredient. The ingredients are fresh tomatillos, green chili, water, onions, fresh jalapenos, salt, and spices. Obviously, you could make your own tomatillo sauce, but this little jar of goodness saves you the trouble!


In large sauce pot, heat oil. Add chicken and spices and cook over medium high heat. When chicken is just about cooked through, add onion and saute until tender. Finally, add carrots, salsa verde and chicken stock and simmer for about 20 minutes or until carrots are tender. Top with salsa or avocado and enjoy!

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