Semi-improvised green chile chicken soup: 3 thumbs up!
Sunday, November 30th, 2008As threatened last time, I made an experimental batch of green chile chicken soup for dinner tonight.
Turned out I had 3 cups of chicken broth left over. Using the proportions from the pumpkin soup, I put in a cup of heavy cream and brought it to a boil. To add a bit of zing I chopped up a celery stalk or two, very fine, and maybe a quarter onion, and crushed a few cloves of garlic. I turned the liquid down to medium heat, added the veggies, and about a third of a container of frozen green chile (defrosted). I then tore up a bunch of the boiled chicken, tossed that in, along with a cup or so of grated Colby Jack. I then simmered and stirred for an indeterminate amount of time, no less than half an hour, I suspect.
I told you this was gonna be pretty ad hoc.
It was a bit thin yet when I stopped cooking it. But it tasted right. Which was enough for me.
And when I really dug in it tasted, frankly, great. Success!
I suspect it’ll taste even better when I reheat the leftovers in a day or two. Things made with chile, in my experience, taste better for a bit of aging.
While I went and spoiled the effect by eating a buttered flour tortilla - better than bread, anyway - this recipe, like the pumpkin soup, is very low-GL. Probably lower, since unlike the pumpkin soup I used no sweetener in it at all.
There was a restaurant here in Albuquerque called the Steaksmith - long closed now - which along with good steaks (go figure) did killer green chile chicken soup. I’ve lusted for it ever since the restaurant died. Over the years I’ve tried other people’s versions. Some were good, none measured up. This - this at least approached the Steaksmith recipe. Damn good.
ASFS is having another cookoff this year for its December meeting. Last year, when the theme ingredient (à la Iron Chef) was pumpkin, my red chile pumpkin soup won a prize. This year’s special ingredient is chile. While it’s been suggested I enter the RCPS again, I may just trot this out on them.