Like all good New Mexican food, this is a wonderful recipe to cook on a relaxing Sunday afternoon. It’s comfort food for you and your family with plenty of leftovers for the week. Using a pre-cooked rotisserie chicken makes the preparation easy, too.
Serves 8 to 12 people and is better the next day when the flavors have melded together.
INGREDIENTS
- (1) 4lb, whole rotisserie chicken
- 3 tbsp extra virgin olive oil
- 6 to 8 cloves of minced garlic from Trader Joe’s
- 1 large yellow onion, diced
- 1 cup fresh green chile, peeled and diced OR (1) 4oz. can of Hatch Green Chile
- (1) 14.5oz can of Trader Joe’s diced tomatoes with zesty mild green chiles
- (2) 15oz can of Trader Joe’s organic pinto beans, drained & rinsed
- (1) 12oz jar of Trader Joe’s fire-roasted red peppers, drained & chopped (do not rinse!)
- (1) 12oz jar of Trader Joe’s fire-roasted red peppers, drained & chopped (do not rinse!)
- 1 cup of Trader Joe’s roasted corn (frozen)
- 2 tsp ground cumin
- 1 tsp ground cayenne pepper
- 2 tsp chili power
- (1) 32oz. box of chicken broth from Trader Joe’s
- Chicken concentrate
- Salt and fresh ground pepper to taste
- 1 bunch of fresh cilantro leaves, chopped
- Huy Fong Sriracha hot chili sauce to taste
- Shredded three cheese blend for garnish from Trader Joe’s
- Fresh flour tortillas from Golden Pride
DIRECTIONS
- De-bone and shred the whole rotisserie chicken.
- In an 8-quart stock pot or larger, sauté diced onions, garlic in olive oil.
- Add all your vegetables and beans.
- Add in all your spices except cilantro leaves.
- Pour in about 6 cups of chicken broth.
- Slow cook soup for about 1 hour over medium heat.
- Add chopped cilantro leaves at the last 10 minutes.
- Serve with shredded cheese on top. You can also add a dab of sour cream and slices of avocado. Serve with flour tortillas on the side.
