Green Chili Chicken Soup

Served most recently last night.  I halved the batch and it still made mucho leftovers.
First posted Jan 10, 2011

Once upon a time, my husband ate a delicious soup in an airport in Albuquerque. He purchased the recipe and brought home a tiny bag of ingredients. We loved it and served it up to friends, until the bag was empty. One day I pulled out the recipe, looked at the enclosed ingredients and concluded that the bag was ... chicken bouillon.

And we've mixed it up ourselves since then. It's perfect for this season. Enjoy!

2 cups cooked chicken meat

2 cans chopped green chilis  (wow, spicy hot)

3 cups chopped canned tomatoes

1/4 cup chicken base (2-3 T. condensed GF chicken bouillon) (if you want it dairy free, look for one both GF and CF--OR just make your own)

1 tablespoon garlic (I used minced)

6 potatoes with skins (red or yukon gold) diced

2 quarts water

I bring all ingredients to boil and simmer until potatoes are soft. I serve it with cheese, chips, guacamole and sour cream/plain yogurt.

Mucho Caliente? I make it with one can of chilis and add on from there. Leave off the sour cream and cheese if you're dairy free as well.