Chicken and Vegetable Soup with Roasted Green Chili

For a nourishing meal to help combat the symptoms of a cold, flu, or allergies, there's nothing like good old-fashioned chicken soup. This soup has the added benefit of roasted green chili, which is a staple here in New Mexico. Green chili is hot, pungent and will help thin the mucus congestion. I like to make a big pot of this Chicken and Vegetable Soup with Roasted Green Chili and freeze any leftovers for when I’m sick and want something light and hot. Also, when I’m sick, I don’t feel like cooking, so having leftover soup in the freezer comes in handy.

Chicken and Vegetable Soup with Roasted Green Chili Recipe

Ingredients

• 2 tbsp. olive oil or Garlic Olive Oil

• 1 yellow onion, diced

• 1 cup potatoes cut into bite-sized pieces

• 2-3 cloves of garlic, minced; omit if using Garlic Olive Oil

• 1/2 cup celery, diced

• 1-2 carrots, sliced

• 1 cup of other cut vegetables, such as zucchini, summer squash, corn, broccoli, or whatever you have

• 2 cups organic or free-range chicken, cut into bite-sized chunks; you can use leftover chicken too

• Mineral salt and freshly ground pepper to taste

• 1-2 roasted green chilis, diced

• 6-8 cups chicken broth or stock; I like my soups thick like stews so I use the minimal amount of broth

• Optional: Fire Roasted Tomatoes, 1 15-oz. can

Directions

Cut up Vegetables

• Cut up vegetables, chili, and chicken.

• Heat the oil in a large soup pot over medium heat. If using raw chicken add it in and sauté for 5 minutes. If using leftover chicken meat, you can add that in later since it's already cooked.

• And add in potatoes and onions. Sauté until onions are soft.

• Add garlic, if using, and sauté for 1-2 minutes. 

• Add the remaining vegetables and cook for 5 minutes.

• (If using leftover chicken, you can add it in here.)

Diced Green Chili

• Add the green chili and mix it in.

• Add the Fire Roasted Tomatoes, if using.

• Pour the chicken stock/broth over everything. Turn the heat up and bring it to a boil.

• Turn the heat down to simmer and cook until everything is cooked through – about 15-20 minutes. 

• Season with salt and pepper.

Serve hot and feel better soon!