I’m not one to be over the top in love with green chile any time of year. However, when the Hatch green chiles are ready in Colorado, it’s time to go all-in…meaning roasted green chiles in and on everything! Today I bring you Green Chile Chicken Chowder. With a side of homemade cornbread, it’s delicious!
Green Chile Chicken Chowder
1 Tbs. olive oil 1/2 yellow onion, diced 1/2 green bell pepper, diced 1 large zucchini, diced 1 large russet potato, diced sea salt and pepper 2 tsp. ground cumin 1 1/2 lb. boneless, skinless chicken thighs 4 cups chicken broth 14 oz. corn 8 oz. green chiles, diced 1 cup heavy cream
In a large stockpot, heat the oil over medium heat. Add the onion, pepper, zucchini, and potato, and sauté until the onions begin to brown. Season with salt and pepper and cumin. Add the chicken thighs and brown on each side. Add the broth and bring to a boil. Once boiling, reduce heat to a simmer and cook for about 25 minutes, until the chicken is cooked through. Transfer the cooked chicken to a separate bowl and shred between two forks. Return the chicken to the stew pot and add the corn and green chiles. Simmer for about 10 more minutes before stirring in the cream. Heat on low for an additional 5-10 minutes before serving – or serve the next day, as soup is always better the day after! Season with extra salt and pepper, if desired.