Green Chile Chicken Soup
Substantial enough for winter but with the bright flavors of spring and summer, this is a year-round chicken soup.
We Californians can be silly about the weather. A ten degree jump or drop in temperature has us switching between flip flops and fleece-lined boots. Last week, when the daytime highs reached high 70s I lost my enthusiasm to share this lovely chicken soup though I’ve served it several times this winter and especially enjoyed it during our recent visit to Sun Valley, Idaho. The trip turned out to be a failed attempt at coordinating a refrigerator delivery but at least we had this waiting for us after a day out in snowy conditions–real winter days not the mild California weather I’m rambling about.
But chicken soup isn’t just for winter. I consider this one a cousin of my White Turkey Chili from deep in the archives as they have ground cumin and chile powder in common as a base. I started out making chili but the unintended changes out of what I had available–omitting an ingredient or two in the chili recipe and adding new ones turned into this soup that features Anaheim chiles and green salsa which lighten and brighten the original recipe in a big way. The tomatillos that are a main ingredient in the store-bought salsa I use give it a mildly tart quality.
Shredded chicken and green cabbage are the body of this soup, along with cannellini beans which add texture and heft. Borrowing a technique from my Ribollita, another favorite from the archives, half the beans are puréed to thicken and lend richness.
And not that this Green Chile Chicken Soup needs it but my husband and I found that throwing in some of this leftover Spanish Rice is nice too. The corn was a last-minute addition the day these pictures were taken since I had leftover frozen kernels from the cornbread I made to go with it (recipe coming next). It’s optional but my husband now says it’s a must.
Reflecting on this recipe, I like that it has elements of a few favorites in this (nearly twelve year old) blog. In a few years, as it morphs further with my adjustments it will be called something else entirely but today, I am loving it just the way it is.
Green Chile Chicken Soup
Substantial enough for winter but with the bright flavors of spring and summer, this is a year-round chicken soup.
Ingredients
- olive oil
- 1 onion, diced
- 2 Anaheim chiles, seeded and diced
- 2 teaspoons ground cumin
- 1-2 teaspoons ancho chile powder
- 1/2 – 1 teaspoon onion powder (not onion salt)
- salt and pepper, to taste
- 4-5 cups chicken stock
- 1 – 1 1/4 pound boneless skinless chicken breast (or thighs)
- 2 cans cannellini beans, drained (15 ounce cans), one can puréed
- 1 can salsa verde, 7 ounces (I prefer the Herdez brand)(See Note)
- 1/3 wedge green cabbage, sliced thinly
- 1/3 – 1/2 cup frozen corn kernels, optional
Optional Garnish
- shredded cheese
- lime wedge
- sour cream
- cilantro
- avocado
- sliced jalapeño or serrano peppers
Instructions
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In a medium pot sauté the onion and anaheim chiles in two to three tablespoons olive oil over medium heat. Season with some salt and pepper along with the onion powder, ground cumin and ancho chile powder. Cook for about three minutes or until the vegetables are translucent and mixture fragrant.
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Add the whole beans, stock, canned salsa verde and chicken. Bring to a boil then lower to simmer, cover and leave for ten to fifteen minutes or until the chicken is cooked.
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Once the chicken is tender remove the pieces from the pot, shred with two forks and return to the pot. Add the puréed beans, cabbage and corn kernels (if using) and simmer for another five minutes or until the cabbage is tender. Taste and adjust the seasonings.
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The soup is great as is but you can add any or all of the optional garnish suggestions before serving.
Recipe Notes
Salsa Verde: You can add more salsa verde to taste. This ingredient adds brightness to the soup.
Oh this looks wonderful. Sort of like what I call a tortilla soup, without the tortillas! I’ve never followed a recipe, I just wing it with what I have on hand – beans, posole, chile peppers, corn, tomatoes… you name it. But I’ll use your recipe the next time I poach a chicken cause it looks so good!
Oh, you’re right. This does resemble a chicken tortilla soup. I bet yours is fabulous!! Now I want some.
I can see how the corn was a delightful add-in. GREG
This chicken soup looks deliciously rich in flavor, definitely will warm me up on winter days. I can’t wait to try this. Thanks.