Green Chili Chicken Soup

Words by Emily Schuermann / Photos by Rachel Waters

Serves 6

Ingredients

• 2 tablespoons olive oil

• 2 ½ cups carrots, medium diced

• 2 cups celery, medium diced

• 1 ½ cups white onion, medium diced

• 2 tablespoons roasted garlic

• 2 teaspoons kosher salt

• ½ teaspoon green chili powder

• ½ teaspoon Mexican oregano

• 40 ounces homemade chicken broth (see recipe below)

• 16 ounces green chile salsa

• 3 cups chicken breast, small dice (approximately 2 breasts from a rotisserie chicken)

• 10 ounces heavy whipping cream

• ¼ cup fresh cilantro, finely chopped (for finishing)

METHOD

Prepare the homemade chicken broth recipe below. In a 5-quart soup pot, heat olive oil over medium heat. Add the carrots, celery, and onion and cover, stirring occasionally, and allow to cook for 20 minutes. Remove the lid and increase the heat to high for 2 minutes in order to achieve a slight char. Reduce the heat to medium, add the roasted garlic, salt, green chili powder, and Mexican oregano. Cook for 2 minutes while stirring. Add the remaining ingredients, except for the cilantro, and simmer for 15-20 minutes. Finish by stirring in the cilantro and serve.