1 to 1 1/2 lbs boneless skinless chicken cut into 1 inch chunks
Or substitute 1/2 rotisserie chicken, deboned and chopped
Kosher salt and fresh ground black pepper
4 cloves garlic, minced
2 poblano peppers, seeded and diced
1 medium onion, diced
1 TB chili powder
1 tsp ground cumin
4 cups chicken stock
1 large potato, peeled and cubed small
1/8 cup cilantro, plus additional for garnish
Grated cheese
Optional-
Squash, diced
Baby carrots, sliced
Instructions
Heat oil over medium high heat in large pan. Sprinkle chicken
with salt and pepper. Brown the chicken on both sides for a
total of 6 minutes (if using rotisserie chicken, skip this step).
Sauté garlic, poblano peppers and onions in olive oil. Add chili
powder, cumin and salt and pepper to pot. Sauté until tender,
about 4 minutes. Return the chicken to the pot and stir in the
chicken stock, cilantro, potatoes and any optional vegetables.
Bring to a boil, reduce heat to simmer and cook over medium
heat until potatoes are tender. Approx 30 minutes.
Serve garnished with chopped cilantro and grated cheese.
Originally Submitted
9/29/2013
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