Green Chile Chicken Soup

Dec 26, 2023 • Tom Jackson

Indulge in the ultimate Green Chile Chicken Soup experience with this tantalizing recipe, expertly crafted to satisfy your taste buds and warm your senses. This hearty dish combines the rich flavors of fire-roasted salsa verde, succulent chicken thighs, and Rancho Gordo Midnight Black Beans, creating a symphony of tastes that will leave you craving more. Seasoned with the robust Cattleman’s Grill Mexicano Taco Seasoning and perfected with extra virgin olive oil, this recipe offers a culinary journey that melds smokiness, spice, and comfort. Whether you're a seasoned chef or a home-cooking enthusiast, this Green Chile Chicken Soup is a culinary masterpiece that promises to elevate your soup game.

Green Chile Chicken Soup

Tom Jackson

Rated 4.4 stars by 7 users

Cuisine

Mexican

Servings

14

Prep Time

30 minutes

Cook Time

30 minutes

Calories

274

Immerse yourself in the robust world of Green Chile Chicken Soup, where the magic lies in the meticulous blend of fire-roasted salsa verde, grilled chicken thighs, and Rancho Gordo Midnight Black Beans. This recipe, curated with precision, introduces a delightful dance of flavors heightened by the bold notes of Cattleman’s Grill Mexicano Taco Seasoning and the premium extra virgin olive oil. Picture tender bites of chicken, perfectly seasoned mirepoix, and a medley of textures from brown rice and black beans, all harmonizing in a Dutch Oven. As the soup simmers to perfection, the addition of sour cream and the final seasoning with Jacobsen Salt Co. Kosher Sea Salt elevate it to an unparalleled culinary crescendo. Top it off with Chihuahua cheese, cilantro, and lime slices, and you have a gastronomic masterpiece that beckons to be savored. Ideal for gatherings or cozy nights in, this Green Chile Chicken Soup is a celebration of flavors that transcends the ordinary.

Ingredients

For the Fire Roasted Salsa Verde:

1 1/2 lb tomatillos, husks peeled, rinsed
3 poblano peppers
2-3 jalapeño peppers
1 bunch cilantro
3 cloves garlic, crushed

For the soup:

1 cup Rancho Gordo Midnight Black Beans
1 lb chicken thighs
Cattleman’s Grill Mexicano Taco Seasoning
2 tbsp extra virgin olive oil
2 cups yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
1/2 cup Rancho Gordo Brown Rice
2 quarts chicken stock, warmed on the stove
1 cup sour cream
1 1/2 cups chihuahua shredded cheese
12 slices lime
Jacobsen Salt Co. Kosher Sea Salt, to taste

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Directions

Soak your Rancho Gordo Midnight Black Beans in water overnight.
In the fire box of a Yoder Smokers El Dorado Grill, fill two chimney fire starters with lump charcoal and light. When hot to the top, dump on one half of the fire box. Top with splits of oak wood to build a large fire.
To make the fire roasted salsa verde, first grill the tomatillos, poblanos and jalapeños. When the peppers are blackened on all sides, remove from the grill and place in a container with a lid to steam for about 10 minutes. The tomatillos are done when they have some char on them, begin to soften and start to burst open. Remove from the grill.
Remove the peppers from the container. Slice off the tops/stems. Slice open the pepper. Scrape out the seeds. Flip the pepper over and peel the charred skin from the flesh. Give the flesh a rough chop and place in the Vitamix blander. Set aside about one quarter cup minced cilantro for garnish. Add the roasted tomatillos, remaining cilantro and garlic to the blender, as well. Blend until smooth. Set aside for later.
Season your chicken thighs with Cattleman’s Grill Mexicano Taco Seasoning. Grill over direct heat until you have some nice char on the surface. You don’t need to reach a particular internal temperature, as the chicken will be braised for a long time after. Remove from the grill and side into small pieces.
If your coal bed is dying out, make sure to add another chimney full of hot charcoal to the existing coals, as well as more oak wood splits.
Place a Finex Cast Iron Dutch Oven directly on the coals. When the cast iron is hot, add the extra virgin olive oil to the dutch oven, and then the mirepoix (onion, carrot, celery). Season with Cattleman’s Grill Mexicano Taco Seasoning and stir. Cook, stirring occasionally, until the onions are softened and translucent.
Next, add to the dutch oven the beans, rice, chicken and salsa verde. Stir to combine, then pour in the warmed chicken stock. Place a lid on top and let cook until the beans are softened and rice is tender, about one hour and twenty minutes.
When the beans and rice are tender, use a wooden spoon to smash the beans into the sides and bottom of the dutch oven. This will release some of their starches to help thicken the soup. Also, at this time, add the sour cream and stir until well mixed. Return the lid to the dutch oven and let cook another ten minutes, then remove the from the grill.
Top the soup with Chihuhua cheese, cilantro and slices of lime. Taste and season with Jacobsen Salt Co. Kosher Sea Salt, as needed.

Recipe Note

Other Recipes You Might Enjoy:

Pozole Verde

French Onion Soup

Recipe Highlights and Insights:

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