Albuquerque Green Chile Chicken Soup Recipes

HATCH GREEN CHILE CHICKEN VEGETABLE SOUP

Steps:

• In a large pot over medium-high heat, add oil. Add garlic and onion; stir until onion begins to soften. Add cumin. Stir for another minute.
• Add butternut squash and chicken to the pan. Stir occasionally until chicken begins to brown.
• Add chicken stock, corn, green chile, and black beans to the pot. Cover and turn heat to a low simmer. Simmer approximately 30 minutes (until butternut squash is tender)
• While soup simmers, prepare the toppings.
• Cut tortillas in half. Slice in strips 1/4"-1/2" wide. Fry in hot oil in a small fry pan, until brown. Drain on paper towels.
• Grate cheese if necessary.
• Stem cilantro if necessary.
• Chop scallions.
• Cut lime in wedges.
• Ladle soup into soup bowls. Top with tortilla strips and a sprinkling of grated cheddar.
• Place bowls under the broiler to melt cheese (optional.)
• Top with cilantro and scallions, and serve with a wedge of lime.

GREEN CHILE CHICKEN SOUP

Steps:

• In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
• Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.

HATCH GREEN CHILE CHICKEN STEW

Steps:

• Lightly oil baking dish; preheat oven to 350ºF
• Combine seasoning blend for the chicken in a small bowl and sprinkle evenly over the meat (see Recipe Notes below)
• Place in a lightly oiled baking dish; cover with foil and bake until it reaches an internal temperature of 165º F (this usually takes about 45 minutes--depending upon your oven)
• Once it's done, shred and set aside
• Chop onions
• Add chopped onions and roasted green chiles to food processor; pulse and set aside
• Heat large stockpot with oil; add onion/green chile mixture and cumin seeds; cook on medium high heat for about 5 minutes
• Reduce heat to medium and add chicken broth, garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander and salsa verde; cook for 5 minutes
• Add shredded chicken and bay leaves to broth; reduce heat to low and allow to cook for 15 minutes
• After 15 minutes, add canned white beans with their juice; cook additional 15 minutes; remove bay leaves; add salt and pepper to taste
• Garnish with a squeeze of fresh lime juice, cilantro and Cotija cheese

EXCELLENT GREEN CHILE CHICKEN SOUP

Steps:

• In a large pot, melt butter.
• Add flour and stir paste over medium heat.
• Add milk and chicken broth and whip to eliminate lumps.
• Bring to a boil and reduce heat to simmer.
• Add remaining ingredients.
• Stir well, cover and simmer for 30 minutes.

ALBUQUERQUE GREEN CHILE CHICKEN SOUP RECIPE

Steps:

• Bring all ingredients to a boil and simmer for 90 minutes.