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Chicken Chili Soup
Servings: 4
Ingredients
  • 1 tablespoon avocado or olive oil
  • 1½ –2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • ½ can or bottle beer (MAP MIdas Crush or a light IPA or Mexican beer) drink the rest while you're cooking
  • 1 onion, chopped
  • 1 14-ounce can chopped tomatoes, drained fire-roasted or regular
  • 2 cloves garlic, minced and mashed with ½ teaspoon salt
  • 1 4-ounce can green chiles or use fresh roasted Hatch green chiles
  • 1 7-ounce can Herdez salsa verde, or other green salsa
  • 1 lime, juiced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • 2 cups cooked black beans (or one can, rinsed and drained) optional
  • 1 16-ounce box bone broth plus 2 cups water (or use two 14.5-ounce cans Swanson low-sodium chicken broth with no water) Kettle Fire bone broth, or use your favorite
  • 1 cup heavy cream
Toppings: cilantro leaves, chopped white onion, avocado, sliced jalapeños, additional lime wedges
Instructions

  1. Heat oil in a soup pot and brown the chicken. Let it sit to develop the browning before moving the pieces around. When nicely browned (the more you do it the better the flavor of the soup, so give it sometime, like 10 minutes).

    Remove browned chicken to a plate and deglaze the pot with half a beer (cheers! you get the rest!)

  2. Add the onion to the pot and cook, stirring, until softened. Add the drained tomatoes and cook for several minutes to concentrate the flavor. Add the garlic, green chiles, oregano, cumin, salt, stir a couple minutes then add the salsa, lime juice, bone broth and water (or canned broth, no water), beans (if using), and the reserved chicken.

    Bring to boil then vent lid, lower heat to maintain a low simmer, and cook for 30 minutes.

  3. Set out toppings: cilantro leaves, chopped white onion, avocado, slice jalapeño, and lime wedges.