Green Chile Chicken Soup

Name: Green Chile Chicken Soup
Cuisine: American
Ingredients: 2 tablespoons ground New Mexican red chile; 2 tablespoons ground ancho chile; 2 teaspoons ground cumin; ¾ teaspoon dried oregano, preferably Mexican oregano; 4 to 5 7-ounce to 8-ounce bone-in, skin-on chicken breasts; 4 to 5 7-ounce to 8-ounce bone-in, skin-on chicken breasts; 2 tablespoons vegetable oil; 1½ medium onions, chopped; 2 to 3 garlic cloves, minced; 8 cups (2 quarts) chicken stock; 14.5 ounce can stewed tomatoes, preferably a Mexican tomatoes-flavored variety; 14.5 ounce can stewed tomatoes, preferably a Mexican tomatoes-flavored variety; 1 cup chopped roasted mild green chiles, such as New Mexican chiles or poblano, fresh or frozen (see BBQ tip); 1 cup chopped roasted mild green chiles, such as New Mexican chiles or poblano, fresh or frozen (see BBQ tip); 1 cup chopped roasted mild green chiles, such as New Mexican chiles or poblano, fresh or frozen (see BBQ tip); 1 cup chopped roasted mild green chiles, such as New Mexican chiles or poblano, fresh or frozen (see BBQ tip); 1 cup chopped roasted mild green chiles, such as New Mexican chiles or poblano, fresh or frozen (see BBQ tip); 1½ teaspoons dried oregano; Kosher salt or coarse sea salt; Kosher salt or coarse sea salt; Minced fresh cilantro and grated Monterey Jack cheese, for garnish; Minced fresh cilantro and grated Monterey Jack cheese, for garnish

Preparation info

Serves
8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

As mentioned several times, we often make extra smoked foods to have intentional leftovers for other dishes. This soulful soup is one of our favorite chicken leftover treats, so good you’ll be tempted to fire up your smoker and make it from scratch. You can easily cook the chicken a day or two ahead of when you want to prepare the soup.

Ingredients

Southwest Heat

2 tablespoons ground New Mexican red chile
2 tablespoons ground ancho chile
2</

Method

At least 2 hours before you plan to barbecue, and up to the night before, combine the dry rub ingredients in a small bowl. With your fingers, loosen the skin of the breasts and massage the chicken with the spice mixture, rubbing over and under the skin. Place the breasts in a plastic bag or covered container and refrigerate them for at least 1½ hours.
Prepare t