This hearty soup is one of my favorites on our cold and blustery nights! This soup can hold in the refrigerator for up to a week, it can also be frozen. The consistency will be a little thinner due to the water being released from the potatoes. This recipe can be halved for a smaller batch.
15 large pan seared chicken thighs, diced
3-4 cups (or to your taste) medium or hotchopped green chili
10 peeled russet potatoes, pealed and cubed ( keep the cut potatoes in water until you add them to the soup, so they do not go brown)
15 Roma tomatoes, diced
1 large red onion diced
1 table spoon minced fresh garlic
1 Salt and pepper to taste
1 large bunch of cilantro leaves, no stems
2 quarts of heavy cream ( can be left out if you are concerned about fat)
2 large cans of chicken broth (128 oz)
Olive oil (enough to sauté onions)
In a large, thick bottom soup pot, add olive oil and onions, sauté until onions go soft, add garlic and cook for two minutes.
Add diced chicken, tomatoes, and green chili, diced potatoes, add chicken stock, salt and pepper, let summer for 25 minutes.
Add cream, stir well, and let simmer at low heatfor 10 min.
Finish with the chopped cilantro, check your seasoning and serve with great rustic bread or tortillas!