A sale on whole, fresh chicken is almost as good as one on whole fresh turkeys. And it happens a lot more often. On this occasion, I came home with two whole chickens, about four pounds each for about sixteen dollars. I knew that I wanted to spatch-cock and roast one, but the other … that was decided by fate.
Roasted Spatch-Cocked Chicken – Yes, there ARE four wings in that picture.
Dinner – roasted chicken leg, mashed potatoes with drippings gravy and carrot coins
I cut up and poached the thighs and two half breasts from the second chicken along with half an onion, a carrot, a stick of celery and some aromatics and made chicken stock for the soup below.
Chicken Chile Verde Soup
(Take 2) Chicken Chile Verde Soup – serves 6
1 tbsp olive or vegetable oil
1/2 cup chopped onion
1 clove garlic, minced (substitute with 1/8 tsp garlic powder)
4 cups chicken stock
1/2 cup water
1/4 -1/2 cup masa harina
1 1/2 cup green enchilada sauce
1 can (540 ml/2 cups) black beans, drained and rinsed
1 can frozen or fresh corn kernels
1/2 jalapeno pepper, diced or 1 4 oz can diced green chiles (omitted)
1 tsp chile powder
1 tsp ground cumin
1/2 – 1 tsp salt
1/8 – 1/4 tsp ground black pepper
2 cups cooked, shredded chicken (2 thighs and 2 half breasts)
1 cup shredded Monterey Jack or old Cheddar cheese
4 oz cream cheese, softened to room temperature (optional)
Garnish: Additional grated cheese and crushed tortilla chips for topping, if desired
Heat the oil in a large saute pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add in the garlic and cook for another minute. Add the chile powder and ground cumin and saute for a couple of minutes.
Add in the chicken broth.
Combine the water with the masa harina, whisking until smooth. Pour into the pot along with the enchilada sauce, black beans, corn and jalapeno or green chiles. Season with the salt and pepper to taste. Cook for 30-40 minutes, until thickened.
Stir in the grated cheese and cream cheese. Cook until the cheese has melted, whisking if needed, 5-10 minutes. Stir in the chicken and cook until heated through.
Note: This soup will get thicker upon standing. If you like a thinner soup, use the lesser amount of masa harina. I omitted the cream cheese because I needed it for something else but it gives the soup a very creamy, rich flavour.
There’s still a container of stock left so I made a batch of matzoh balls with the fat skimmed from the stock, after refrigerating it. I poached the matzoh balls in salted water and froze them away when they had cooled, making it easy to throw together the soup when I’m short of time … and hungry.