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If you’ve never had green chile chicken, it’s a traditional dish renowned for tender chicken breast smothered in a spicy, savory blend of chiles. I haven’t known anyone to not like the flavors – even vegans make their own version using jackfruit!
So just imagine – something already amazing taking the form of a soup…it automatically goes to a higher level of gastronomic excellence!
As always, let’s break down this recipe to understand why it works as a soup…
The History of Green Chile Chicken
Before it became a comforting bowl of soup, green chile chicken has roots that date back to indigenous culinary practices and Spanish influence. Green chiles are native to the Americas and have been widely celebrated for their zest and medicinal properties.
When the Spanish arrived, they helped introduce the art of blending tender meats like beef, lamb, and chicken with the tang of green chiles. This was/is primarily popular in present-day southwestern US and parts of Mexico.
From this came the classic green chile chicken dish people love today!
Traditional Way of Making Green Chile Chicken
The traditional method of crafting this dish is an interplay of quality ingredients and sound technique:
- Chicken: Opt for skinless chicken breasts because of their lean texture and their ability to absorb flavors. Keep it simple: season, sear, and simmer until tender.
- Green Chile Sauce: Charring fresh green chiles is the best secret to unlocking flavor. After peeling, they are blended with onions, garlic, and sometimes tomatoes or tomatillos. If you’re short on time, use green enchilada sauce or green salsa as the base.
- Flavors: chicken breasts are then smothered in the green chile sauce and simmered, allowing the flavors to meld beautifully.
Why the Flavors are Complementary
The fieriness from the green chile is somewhat mellowed by the savory chicken juice. Add aromatic spices like cumin and each mouthful is a savory explosion. Using rotisserie chicken elevates the dish as well due to its smokiness.
The Magic of Green Chile Chicken as a Soup
Converting green chile chicken into a soup just makes sense – I mean, it’s saucy chicken after all!
Green chile chicken soup retains all the richness of the traditional dish but adds a comforting, brothy dimension that feels more like a hug rather than just a bowl of food. The creaminess of the cannellini beans gives it that extra velvety texture that’s so comforting in a soup or stew.
Especially during cooler seasons, the warm embrace of this soup can make anything wrong in the world, feel right again. Every spoonful is satisfying and wholesome and healthful = lean chicken breast, roasted vegetables and savory broth.
5 Lower Calorie Hacks to Elevate Flavor
- Roast: Roast until those green chiles are perfectly charred. It not only aids in peeling but also adds an irresistible smoky undertone to the soup.
- Herbs: Add fresh herbs like cilantro or oregano during simmering. They’re aromatic and lend a fresh, zesty punch.
- Citrus: A squirt of fresh lime juice just before serving can liven the soup, offering a tangy contrast to the spiciness.
- Use Broth: Substitute water with a low-sodium chicken broth. It consolidates the chicken flavor without a significant caloric addition.
- Toast spices: before grinding, toasting spices like cumin or coriander seeds add a richer, more layered taste.
Ok — on to the recipe!
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