Roasted Green Chile Chicken Soup
8-10 tomatillos
3-4 long green chiles, seeded
1-2 poblano peppers, seeded
1-2 jalapeno peppers, seeded
6-8 garlic cloves, peeled
1 med onion, quartered
2 tsp cumin
Cover in olive oil (I do it in a big bowl, just sprinkling the OO on top and stirring around until covered), sprinkle cumin and sea salt and roast on cookie sheet in the oven until the skins are brown and bubbly, turning to roast all sides. Put roasted tomatillos, peppers etc into blender and puree to the consistency that you like. This is concentrated (I use this sauce for my green enchiladas- this is also what I put in my freezer when I make a double batch) and you'll add chicken broth to it for the soup.
6-8 chicken breasts
onion, garlic, salt to taste
pressure cook chicken or use crock pot so the chicken "shreds"
2-4 cups white beans, either canned or pressured
2-4 cups cooked quinoa
2-4 cups corn
enough chicken broth to make soup the consistency you like it
mix all the above ingredients in a pot and let it simmer while you prepare the "toppings"
on top of soup:
corn tortilla strips, until crispy (or crushed tortilla chips if you don't want the hassle)
diced tomato
cilantro
queso fresco (or other cheese if you don't like this)
plain yogurt (to tone down the spiciness- it may be too hot for some)
diced green onion
lime wedges
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