New Mexican green chile + Your grandmother’s chicken vegetable soup = Bowl full o’ yum.
This isn’t a traditional dish, more like my variation on a few themes. The thought process goes like this: “The weather’s gloomy and I’m in a soup mood. Some nice shredded chicken, some chunky veggies…ooh, green chile sounds good. And some cream to round it out. I think I’ll make that.” This is a recipe that gets better the next day, so be sure to make enough for leftovers.
As for the dairy here, I have no idea whether coconut cream would substitute or not. If you’re willing to try it, let me know how it goes. My thought is that it will skew the flavor a bit, but would probably be just fine if you’re staunchly anti-dairy.
1 whole chicken, or leftover roasted chicken (I had a 1/2 roasted chicken leftover), or 2 lbs. chicken thighs/breasts, diced (please see Notes for alternate prep method)
4 cups chicken broth (bonus points for homemade)
1 onion, diced
3 garlic cloves, minced
4 stalks celery, diced
2 large carrots, diced
1-2 cups green chile, diced (to taste)
handful cilantro, chopped
1 Tbsp. dried oregano
2 tsp. garlic powder
1 cup heavy cream
salt and fresh ground pepper, to taste
1) In large stockpot, add chicken and pour broth in to at least halfway up the chicken carcass. Boil chicken over medium heat for 20 minutes if previously cooked and 45 minutes if uncooked, turning to make sure all parts of the chicken spend some time submerged. Remove from broth and set aside until cool enough to handle. Shred chicken from bones and add meat back to pot.
2) Add rest of ingredients except for cream, stirring together. Let simmer for 20 minutes. When almost ready to serve, stir in cream, allow to come back up to temperature but do not boil. Serve garnished with extra cilantro, if desired.
NOTES: If using diced chicken thighs or breasts, simply sauté them in the pot, add rest of ingredients and cook until onion is translucent, then add broth until desired consistency is reached. Follow rest of instructions from there.