Green Chile Chicken Soup

PREP TIME: 10 minutes
COOK TIME: 30 minutes

Ingredients
2 tablespoons avocado or olive oil, divided
2 tablespoons butter, divided
2 boneless, skinless chicken breasts, seasoned with salt, pepper, garlic powder, onion powder, and optional paprika
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
1/2 onion, diced
3 cloves garlic, minced
2 Roma tomatoes, diced
6 medium Pueblo or Hatch green chiles, roasted, peeled, and diced
1 tablespoon starch (cornstarch, tapioca, or arrowroot)
1 tablespoon cold water
5 cups chicken broth
1/2 teaspoon cumin
1 medium potato, peeled and diced

Directions
In a large pot, heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat. Sear the chicken breasts until golden, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium and add the remaining oil and butter. Add the onion and garlic, and sauté until soft and fragrant, about 3 minutes.

In a small bowl, dissolve the starch in the cold water. Pour the mixture into the pot and stir.

Add the diced Roma tomatoes and cook for another 2 minutes, stirring occasionally. Stir in the roasted green chiles. Pour in the chicken broth, add the potatoes, and then add salt, pepper, and cumin. Return the seared chicken breasts to the pot.
Bring to a boil, then cover and reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are tender and the chicken is cooked through.

Remove the chicken, shred it, and return it to the pot. Taste and adjust seasonings as needed.

Serve warm, topped with extra diced green chiles if desired.?
Enjoy on its own, with tortillas, or spooned over Mexican red rice.

See more of Gemma's Recipes >>