Chicken And Green Chile Verde Soup Food

GREEN CHICKEN CHILI

Steps:

• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
• Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
• Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
• Preheat the oven to 400 degrees F.
• Place a 6-count skull mold on a baking sheet.
• Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
• Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.

CHICKEN AND GREEN CHILE VERDE SOUP RECIPE

Steps:

• Sauté onions, garlic and carrots in a large pot for 6 minutes.
• Season the veggies in the pot with 1 1/2 teaspoon salt, 1 teaspoon pepper, 2 tablespoons cumin, 1 teaspoon coriander, and cook 2 more minutes.
• Meanwhile, drain 1 can of pinto beans, rinse them, and smash with a fork into a paste in a small bowl. Add a little chicken stock to the beans when smashing and it will help with this step. Drain and rinse the other 2 cans of pinto beans and leave them whole. Set the beans aside.
• Add 3 small cans of diced green chiles and 2 cups of green chile salsa Verde (use a medium-spicy version or use mild if spice-averse) to the veggies and spices.
• Stir in 4 cups of homemade chicken stock, and bring the pot to a simmer.
• Add the whole and smashed pinto beans, let the soup come back up to a simmer.
• Next, season cubed chicken with 1 tablespoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper then add to the soup.
• Cook for 10-15 more minutes, and temp chicken to be sure it has reached 165 degrees.
• Dish into soup bowls, and garnish with sour cream, cilantro, & jalapeños.

CHICKEN CHILE VERDE

Steps:

• Season chicken pieces with salt and black pepper on all sides.
• Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
• Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
• Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
• Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
• Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
• Season with salt and pepper to taste; serve garnished with sour cream.