I just came back from the land of green chillies, New Mexico and Colorado. I love green chilies with a passion and buy them freshly roasted at road side stands by the pound (along with pine nuts and peaches), process them into purees and sauces, and freeze and use them throughout the year. I love camping cooking but one thing I miss is not being able to make soups. I love making soups at home and eat them even in the summer as I love the nutritious broth created by slow cooking meat with skin and bones as well as the tender meat and veggies. My chicken soup is so simple and is one of my standbys’. It is even a recipe on my cleanse. By adding some green chilies, cumin, garlic and a squeeze of lime juice, this simple soup is transformed into something old world and incredible.
- 1 whole organic, pasture raised chicken or as natural as you can find
- 1 gallon filtered water
- 2 tablespoons salt
- 1 onion, diced – red, white or yellow
- 2 carrots – sliced into rounds about 1” thick
- 2 summer squash – yellow and green – sliced into rounds about 1” thick
- 2 stalks celery – sliced about 1” thick
- 2 Tablespoons cumin
- 1 Tablespoon chili powder
- 4-6 minced garlic cloves
- 1/2 cup fresh diced or 1 (4oz.) can mild green chiles, diced
- Salt to taste
- Lemon or lime wedges as garnish
- Cilantro for garnish
- Rinse off whole chicken and remove bag of gizzards if included. Place whole chicken in crockpot or soup pot. Cover with water and add salt. Water should cover the chicken completely but know the chicken may float as it is cooking until it begins to break down and get tender.
- Turn the heat on high to bring the soup up to heat. Keep an eye on it and as soon as it boils, bring it down to a very low simmer. It should just be bubbling very slowly.
- Skim off any scum or foam that may rise to the top. Let cook for 2-4 hours very slowly until it begins to fall apart easily when you poke it with a fork.
- Once chicken is tender (you will be able to tell once a leg or wing easily comes off), remove from pot (or crockpot). Allow to cool in a large bowl or baking sheet.
- Meanwhile, sauté all veggies until they are tender and browned. Stir in spices and garlic. Stir for one more minute and then add veggie and spice mixture to soup pot along with green chiles.
- Once chicken is cool, remove meat from bones and skin. Save bones and skin in a freezer bag for future broth making if you wish.
- Add shredded meat back into pot along with the sautéed veggies and spices. Season as you wish with extra spices or herbs. Serve and enjoy.
Nothing like a good bowl of Chili / Chile! If your eating the best bowl of chile your taste buds have ever experienced it’s most likely made with the world famous Hatch Green Chile / Chili or the Pueblo Colorado Mosco, originating from the Mirasol Chile. Mosco originated from the Mirasol Chile/Chili. Green Chile / Chili Peppers, Mosco Chile / Chili has a great flavor and heat consist of a medium to hot Chile.tn