GREEN CHILE CHICKEN SOUP

Green Chile Chicken Soup image

Provided by Ashley Burnam

Time 40m

Number Of Ingredients 15

1 pre cooked chicken-- or 2 large chicken breasts, roasted for 30 minutes and shredded
3 Tbsp butter
1 black beans
1 can(s) pinto beans
1 can(s) (the small size) no salt added, corn
3 can(s) diced green chiles
1 can(s) petite diced tomatoes
1 handful chopped cilantro
1 can(s) chicken broth- low sodium, + 1 can water
1 Tbsp fresh minced garlic (a couple cloves)
1 yellow onion- diced
1 lime- just the juice
1 Tbsp chile powder
1 tsp dried oregano- crushed in hands
salt and pepper to taste

Steps:

1. If you're using a precooked chicken, remove the skin and shred all of the meat into a bowl and set off to the side covered with the skin to hold in moisture. If you're going to make the chicken yourself, rub it with salt, pepper, oregano, garlic powder, onion powder and chile powder. Then put on a roasting pan drizzled with EVOO and roast on 400 degrees for about 30 minutes, let it rest about 10 minutes on covered in foil and shred when needed. This makes good juices to add to the soup :)
2. In a large stock pot, add the butter, garlic and onions and saute on medium-ish for a few minutes until the onions are tender. The onions are more for flavor and will basically dissolve when the soup is done (good for kids who don't like onions)
3. Then dump in the green chiles, beans(drained), lime juice, and tomatoes. Stir and let it come to a bubble.
4. Add all the seasonings, stir and add the corn, broth, and water. Once again, let it come up to a bubble (not a boil) and then add in all of the chicken. reduce heat to low, cover and let it simmer until ready to eat. Just before serving, toss in the cilantro to keep the green color and give it a pop of fresh flavor. I've eaten it 10 minutes later... I've eaten it an hour later, it's all delish :)