It’s raining right now and snuggling up to a bowl of something warm and comforting is the perfect way to spend these kinds of days. This recipe was inspired by traditional Mexican posole soup which tend to be served right around the holidays. While this isn’t classic Thanksgiving fare, this soup is a lighter option for your post holiday recovery plan. I haven’t tried this but I have a hunch that leftover turkey would sub in well for the chicken if you need leftover ideas. This recipe calls for a medley of green chiles that offer their own unique flavors. I used dark meat for the chicken which has more flavor but you can use whatever option you have available. I recommend being very generous with the fixins–the more lime juice, cilantro and avocado cream the better!
Green Chile Chicken Soup with Avocado Cream
Ingredients
- 1 yellow onion chopped
- 2 tbsp olive oil
- 2 leeks chopped
- 3 stalks celery diced
- 1 1/4 lbs boneless skinless chicken thighs
- 2 pasilla peppers
- 2 anaheim peppers
- 2 green peppers diced
- 4 oz. canned diced green chiles
- 4 cloves garlic minced
- 2 tbsp cumin
- 1 tbsp paprika
- 25 oz . hominy
- 45 oz . pinto beans or white beans
- 2 cups corn
- 1 cup whole milk
- 8 cups chicken stock
- pinch cayenne
- salt to taste
- 1 lime juice
- 1 handful cilantro for garnish
- crumbled queso fresco for garnish
- 1 batch avocado cream recipe below
Instructions
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Turn the oven to the broil setting and cut the pasilla and anaheim peppers in half.
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Place the peppers cut side down on a cookie sheet and broil until the tops are charred, about 15 minutes.
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In a large stock pot heat 1 tbsp olive oil and brown the chicken for several minutes on each side.
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After the chicken is just cooked, shred apart with a pair of forks, remove and set aside in the refrigerator.
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Scrape the brown bits up from the pan and add more oil. On medium heat, add the onion, celery, leeks and green peppers. Cook until the mixture has softened.
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Stir in the canned diced green chile, garlic, cumin, paprika and cayenne.
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Puree the charred peppers in a food processor for several minutes until smooth and transfer the mixture to the stockpot.
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Stir in the beans, hominy, corn and chicken stock.
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Cook for about 1 hour on a low simmer.
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During the last 20 minutes of cooking, pour in the milk, lime juice and the shredded chicken. Taste and adjust seasoning if desired.
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Garnish with crumbled queso fresco, cilantro and avocado cream.
- 3 large ripe avocados
- 1 lime juice
- 1/2 cup sour cream
- salt to taste
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In a medium sized bowl, mash the avocados thoroughly until very smooth.
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Stir in the sour cream, lime juice and salt, mix thoroughly.
Avocado Cream
Ingredients
Instructions
