UPDATE: This post made it to Tastespotting.com!

Roasted Green Chile, Chicken and Potato Soup

 

Serves:  4

 

2 teaspoons butter

1/2 large yellow onion, chopped

1 carrot, thinly sliced

3 stalks celery, sliced

2 large chicken breasts

1 pound russet potatoes, peeled and chopped into 1/2” pieces

1 jalapeno, seeded

6 cups chicken stock

1 teaspoon oregano

1/2 teaspoon marjoram

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

1 cup white wine (I used Riesling)

1/4 cup agave nectar

1 avocado

 

Turn on grill to high.  Place the jalapenos and chicken breasts on the grill.  Cook the chicken until just cooked.  Grill the jalapeno until blackened and soft.

Chop up the chicken into bite size pieces.  Set aside.

Use a blender to chopped up the jalapeno.

In the bottom of a medium size pot, melt the butter over medium high heat.

Add the onions and celery.  Saute until tender, about 4 minutes.

Add the jalapeno sauce, chicken stock, oregano, marjoram, salt and pepper to the pot and bring to a boil.   Let cook for about 5 minutes.

Once boiling, add the potatoes, carrots, agave nectar and wine.  Reduce to a simmer and cook until the potatoes are tender, about 10-15 minutes.  Remove from heat and then add the chicken.

Serve with avocado.

 

 

Lately I’m really into fire roasted jalapeños.  In my world, fire roasted means turning on the stovetop and letting them blacken over the gas flame.  Not complicated.  Anyway, I’ve been putting them in everything.  It all started with this soup.  Just make sure you take out the jalapeno seeds otherwise your mouth will be on fire!

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