Green Chile Chicken Soup
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
Green Chile Chicken Soup is flavorful and hearty – packed with veggies, beans, and chicken, it is the perfect thing to whip up for a quick and satisfying fall dinner.
2 boneless skinless chicken breasts
2-3 Tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 Tablespoon chili powder
2 teaspoons cumin
3 cardamom pods
1/4 teaspoon salt
1/2 teaspoon black pepper
8 oz diced green chiles
1 (28oz) can crushed tomatoes
1 (15 oz) can pinto bean, drained and rinsed
4 cups low sodium chicken broth
2 cups water
Heat 1 tablespoon olive oil in a large dutch oven over medium high heat. Season chicken breasts with salt and pepper and add to pot. Cook about 5 minutes per side, until golden brown and cooked through. Remove chicken to a plate.
Turn heat down to medium and add 1 – 2 tablespoons more oil (depending on how much oil is left after cooking chicken). Add the onion and cook until starting to soften, about 3 minutes. Add the carrot and celery and cook 5 – 7 minutes until onions are browned and vegetables are starting to soften, stirring occasionally. Add garlic, chile powder, cumin, cardamom, and cayenne and stir constantly for a minute. Stir in salt and pepper.
Add tomatoes and chiles and cook for 3 minutes.
Add broth and water and bring mixture to a simmer. Simmer for 15 minutes.
In the meantime, shred or dice the chicken.
Puree half the beans in a food processor with a splash of stock or water.
Stir pureed beans into soup. Then add cooked chicken and beans to the pot. Cook for about 5 more minutes. Discard cardamom pods.
Serve soup with fresh lime juice squeezed on top. Garnish with cilantro and feta.
Can substitute any kind of bean for the Pinto beans. Can also garnish with cotija or cheddar cheese.