When I make this I don't follow a recipe. I just kind of throw it together. You'll get an idea from the photos.
Green Chili Chicken Soup
2 boneless, skinless chicken breasts
1 medium yellow onion, diced
Salt and Pepper
3 cups chopped potato (usually three potatoes)
3 cups chopped carrots
Chopped garlic (as much as you like for your taste)
2 Bay Leaves
Frozen chopped green chili (thawed)
1 can Green Chili Enchilada Sauce
I cook the chicken in a pressure cooker. Add salt, pepper, garlic and some of the diced onion to the water. I like using the pressure cooker because the chicken is easy to shred, and a little goes a long way. A short cut could be using pre-cooked chicken.
Once the chicken is done I remove it from the pressure cooker.
This was a small bag of baby carrots sliced up and three potatoes (about the size of the one that isn't diced up yet).
Using the water in the pressure cooker, cook the rest of the onion, potato and carrots until they are soft. Once they are soft add the shredded chicken. Can you believe that's only two breasts!
Add the green chili and the Green Chili Enchilada Sauce and let is simmer for about an hour, stirring occasionally.
Some of you may not have access to frozen green chili. If that's the case you can usually find it in a can, just like the enchilada sauce. I always buy the medium as you can never tell exactly how hot it will be.
What about you? Do you have a favorite meal for those cold days?