Green Chile Chicken and Potato Soup
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
2 teaspoons butter
1/2 large yellow onion, diced into 1/2″ pieces
3 stalks celery, very thinly sliced
1 large chicken breast, cooked and shredded or chopped, about 1 1/2 cups
1 lb russet potatoes, peeled and diced into small 1/2″ pieces, this was 1 extra large potato
1 cup green chile sauce or 3/4 cup chopped green chiles
4 cups chicken stock
1 teaspoon oregano
1/2 teaspoon marjoram
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Yield: 4 Servings
In the bottom of a medium size pot, melt the butter over medium high heat. Add the onions and celery and saute until tender, about 4 minutes. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 10-15 minutes. Enjoy!