Chicken Chile Sopa

Name: Chicken Chile Sopa
Cuisine: American
Ingredients: 4-6 chicken thighs; Salt and pepper; Perfect seasoning; Cumin; Oregano; 5-6 cups chicken stock; 1 tbsp minced garlic or 1 tsp garlic powder; 1 white onion chopped; 1 small can green hatch chiles; 1 can cannelloni beans; Fresh cilantro for garnish

Julia Morgan @cook_18961159

When the cold and seemingly longest month of the year (January) comes, I find the unresistable urge to make soup. Here’s a simple one that’s heartwarming and will make your home smell like heaven! I add my soup to rice, but you can use pasta, potato, or any type of rice, or even riced cauliflower for a lower carb approach! Enjoy!!

Julia Morgan @cook_18961159

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Ingredients

4-6chicken thighs
Salt and pepper
Perfect seasoning
Cumin
Oregano
Soup ingredients
5-6 cupschicken stock
1 tbspminced garlic or 1 tsp garlic powder
1white onion chopped
1small can green hatch chiles
1 cancannelloni beans
Fresh cilantro for garnish

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Steps

1

Graciously season chicken thighs and arrange on metal sheet pan
2

Bake at 400 for 25-30 minutes until cooked through
3

Remove, let cool and shred all meat from bones. Set meat aside, making sure the pieces are bite sized to add to soup later.
4

Add chopped onion with olive oil to large skillet (I prefer cast iron) sauté until translucent and aromatic. Season with salt, pepper, and fresh minced or powder garlic.
5

Add beans, green chile and cook on medium heat for 10 minutes, stirring occasionally.
6

Add chicken stock and bring to simmer for 10-15 minutes.
7

Add chicken and a little more cumin, oregano (S&p) to taste.
8

Remove from heat and add chopped cilantro:
9

Garnish bowl with more cilantro and a dollop of sour cream 👌🏻