Green Chile Chicken Soup

Whole30 Green Chile Chicken Soup

This soup is just something that you can do with leftover chicken. I use the bones to make a stock and build the flavors from there. You can find my stock method here.  I have green chile roasted in my freezer. If you can not find Hatch Green Chile, you can substitute roasted, peeled Poblano peppers or Anaheim peppers. They won't be the same but they will be good. I actually ran out of what is pictured below and had to order some online.

Once you have those ingredients on hand it's really easy. There's only a ten minute cooking time in the Instant Pot, plus about 5 minutes resting time. You can get this on the table in under 30 minutes even if you use a pot on the stove though.

This isn't an authentic Green Chile Stew, it's a quick complaint Whole30 soup that is flavorful and delicious though. It's perfect to have for leftovers also.

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Here's a quick video I posted on Instagram.

Green Chile Chicken Soup

(5-6 servings)

Ghee or oil to saute

1 small onion, chopped

3 medium sized red potatoes, chopped or whatever kind you have

2 garlic cloves minced

3 tomatoes, chopped

3/4-1 pound roasted, peeled hatch green chiles chopped

1 tablespoon homemade taco seasoning*

Salt

Pepper

4-5 cups stock

Shredded chicken

Serve with:

Cilantro- chopped

Lime juice

Chopped avocado

*If you don't have this taco seasoning made up use

1/2-3/4 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon dried oregano

1/4 teaspoon marjoram

Instant Pot Method

1. Hit the SAUTE button and set it to high.
2. Add ghee or cooking oil to the pot, about 1 tablespoon.
3. Add onion, garlic, potatoes. I add them as I chop them.
4. Stir occasionally, cook until onions begin to look translucent.
5. Add remaining ingredients.
6. Cancel the SAUTE mode and set the Instant Pot to MANUAL, HIGH PRESSURE for 10 minutes. After the cooking time is over let this set for 5-10 minutes. 
7. Slowly release the remaining pressure.
8. Season to taste.
9. Serve with cilantro, lime wedges and chopped avocado.

Stove Top Method

1. Add oil or ghee to a pot or dutch oven over medium high heat.
2. Add onion, garlic, potatoes as you chop them to the pan.
3. Cook until the onions are almost translucent.
4. Add remaining ingredients and bring the pot to a boil.
5. Turn the flame down to a simmer and simmer for 10 minutes.
6. Season to taste.

Serve with cilantro, lime wedges, and chopped avocado.

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