Aaah yes. It does taste as good as it sounds. When it gets cold outside soups satisfy our bodies inside and out, warms our bodies and our hearts. This soup is my baby and I’m happy to share it with you. For those unfamiliar please do not be discouraged by the word chili, it’s not hot or spicy. You’ll notice this recipes gives you options on the type of chile, beans, broth etc. Don’t be scurrred. Just pick and choose like one of those adventure books.
Michelle’s Green Chili Chicken Soup
10-12 white corn tortillas
2 tablespoons of olive oil
2-3 chile peppers, chopped
Poblano or Anaheim
1/2 cup of onion chopped
white or yellow
1 lb of boneless, skin-less chicken breast, cut up into 1 inch pieces
1 tablespoon of ground cumin
1 garlic clove, pressed
2 cans or 14 oz of reduced fat chicken broth, or vegetable broth
2 cans of beans, rinsed and drained.
Black or Pinto
1 can of green chile enchilada sauce
Pre-heat oven to 400 degrees.
1. Cut up half of the corn tortillas into thin strips. Toss with 1 tablespoon of olive oil. Spread the tortillas strips single layer on a cookie sheet. Bake for 10-12 minutes or until crisp. Stir up the strips about halfway through. When done, let cool.
2. Remove the seeds from the chile peppers and chop up the onion. Cut the chicken into cubes. Using a food processor or cheese grater grind up the remainder of the corn tortillas and set aside.
3. Heat 1 tablespoon of olive oil in a soup pot or a large sauce pan. Add the chicken and cumin. Cook and stir for about 4-6 minutes. Remove chicken the pan and set aside. Add the chile peppers, garlic and onion to the sauce pan. Stir and cook for 2-4 minutes. Add the chicken to back to the saucepan. Stir in the broth, beans, enchilada sauce and grated tortillas. Bring the soup to a boil then take to a simmer and let sit over heat for 20-25 minutes.
4. Serve with the baked tortilla strips on top.