Remember when we made Green Chile Chicken Enchiladas and I told you to freeze that extra sauce? Well, this recipe is why. It is perfect for a rainy day. Especially one where you have limited time. You can make it even faster by using leftover chicken or pork chops. I didn’t have any leftover, so I started with a pound of uncooked chicken breast. If you have time, I really recommend this because you get the extra flavor from cooking the chicken in your soup pan. If you’re using leftover chicken, I recommend swapping out the water in this recipe for broth.
So, start by heating some oil in the bottom of a big soup pot. Sprinkle both sides of your chicken with salt and pepper. When the pan is hot, add the chicken. Let it cook for about 5 minutes on each side. The chicken will be brown on the outside. It might not be cooked through, that’s ok, it will finish cooking in the soup later. You see all that brown in the bottom of the pan? That’s flavor right there.
Add about 2 cups of water to the hot pan. As the water heats, those brown and stuck bits will loosen up. When you’ve got most everything pulled up from the bottom of the pan, add 4 cups of leftover green chile sauce. Turn the heat down to low and let that simmer away (or thaw if you added it frozen like I did). Dice your chicken and add it to the pot.
Wash, peel and dice your potatoes. Try to get the potato chunks about the same size as the chicken chunks. Add potatoes to the soup. If it seems too thick to you, add some water. I added about another cup of water to mine.
Simmer over low heat for 20-30 minutes or until the potatoes are done. Taste for seasoning. You’re probably going to need to add a little salt since potatoes absorb a lot of salt flavor. When you’re happy, warm up some flour tortillas and ladle out bowlfuls of this hearty stew.
1 pound chicken or pork
1 Tablespoon oil
Salt and pepper
2-3 cups water
4 cups green chile sauce
Heat oil over medium high heat in a large soup pot. Sprinkle both sides of your chicken (or pork) with salt and pepper. Place chicken in hot pan and brown on both sides (approximately 5 minutes per side). You don’t have to cook the chicken through, but it is ok if you do too. Remove chicken from pan and set aside.
Add 2 cups water to pan and stir to loosen all the brown bits in the bottom of the pan. Add green chile sauce and reduce heat to low.
Cube chicken and add to pot.
Wash, peel and dice potatoes. Add to pot. Simmer for 20-30 minutes or until potatoes are tender. Add more salt if necessary.
Serve with warm flour tortillas and desired toppings (cheese, onion, tomatoes, sour cream – really, whatever sounds good to you).