Green Chile Chicken Soup

Green Chile Chicken Soup

The title says soup, but it’s so much more! Chef Tom fires up the El Dorado Santa Maria Style grill to make Green Chile Chicken Soup. This recipe shows why we love cooking over open fire so much! Tomatillos, peppers, chicken thighs and Cattleman’s Grill Italiano all combine to make for a hearty and creamy soup that fills the soul as well as the belly. Give it a try, we’re sure you’ll like it!

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00:00 Ultimate Holiday Giveaway
00:13 Recipe Introduction
00:42 Lighting The Grill
01:17 Prep Work
02:50 Soaking The Black Beans
03:17 Prepping The Fire
04:01 Roasting The Vegetables
05:11 Steaming The Peppers
05:27 Grilling The Chicken
06:37 Setting up the Soup
06:51 Pepper Prep
07:50 Blending The Sauce
08:26 Building The Soup
10:13 Checking On The Soup
10:25 Adding More Texture To The Soup
10:57 Finishing Up The Soup
11:18 Plating And Tasting
12:14 Like & Subscribe!

Hey friends before we jump into this recipe I want you to go over to atbbq.com and sign up for the ultimate holiday giveaway the time has almost come for our final prize pack and it’s the biggest one yet and it’s totally free atbbq.com then come check out the

Video hey everybody I’m Chef Tom with atbbq.com and this is green chili chicken soup well it’s great time of the year for a winter warmer and this one is not only super tasty but also really fun to make we’re making a green ch chicken soup and that’s to say we’re going to

Actually make a fire roasted salsa ver blend it up put it into a soup with some grilled chicken some veggies some beans and some rice it’s super hearty and super filling you’re going to love this today we’re going to be cooking on the Yoda smoker El Dorado it’s a Santa Maria

Style Grill so that means we’re cooking over both charcoal and wood so the first thing I want to do is get a couple chimneys of charcoal going we’ll start by getting a couple fire starters going to go underneath the chimneys we’re going to fill these up with lump charcoal

First thing we’re going to do is put together our fire roasted salsa so these are the main ingredients here we’ve got our poblanos we’ve got some jalapenos and a bunch of tomatillos those are the things that we’re going to fire off on the grill besides that we’ve got some

Cilantro and a few cloves of garlic not much prep work to do here but what you do want to do is take those husks off and these are real sticky and sometimes a bit dirty so give them a rinse in cold water for the cloves of garlic we don’t

Have to do much we’re just going to smash them and peel those skins off and those can go right into the blender when we make our salsa and for the cilantro we’re going to use all of it leaves and stems the stems can go into the blender they’re

Add a lot of flavor themselves we’re just going to give it a rough chop and then I’m going to leave just a little bit of these leaves behind that I’m going to mince up for a garnish at the end let’s knock out the rest of this

Prep for the actual soup not just the salsa since we’re waiting on those chimneys to get hot we’re going to make some Mira Po and that means two parts onion one part carrot one part celery we’re doing two cups of the onion today keep that celery dice pretty small and same for the

Carrot we’re using these fantastic heirloom black beans from Rancho Gordo today and I simply took these rinsed them a couple times and then soaked them in water uh you can do this a day or two ahead if if you want just throw it in the fridge and you’ll see that they kind

Of plump up a little bit they’re not going to be squishy but they are going to be able to be smashed and that’s going to make sure that these cook in a timely fashion the alternative to soaking them overnight is to just boil them on the stove for a couple hours

Before you make the soup drain them off and they’ll be ready to go all right we’re hot to the top now we’re going to dump all of our coal kind of in one general area we want to concentrate our heat on one half cuz we don’t need the

Whole thing hot might just spread that out a little bit but keeping it all in one side side and then we’re going to add splits of oak wood to the fire to the coals I should say we’ll let these kind of take off get

To flam it up with the door or the front gate open and then once they’re going pretty well we’ll close this up to trap all the heat inside this Firebox all those splits have taken hold let’s close this up and drop down are great we’re going to go all the way down

To start with so let’s get our Peppers situated over the Flames as well as our tomatillos you go running away on me now the goal here is to get some color on the tomatillos and the peppers in fact the peppers we want pretty much blacken we’re going to steam those and peel the

Skin off uh tomaas we just want to soften them up and get a little color does not take long with a flame like this to get some color which is great we want to make sure we get that color cuz we can always pop these up higher if we

Need to for a little bit those are looking great so once we start to see the the juices coming out of here and these are kind of getting a little bit squishy that’s when we start to take these off some of the bigger ones might take a

Little bit longer but they’ve got great Char on them they’re really right about where we want them most of them got great charring on all sides of the peppers they could soften up just a little bit more though so we’re going to raise these up just to get them off that direct

Flame the peppers have softened up now so they’re going into a container could be a Cambo like this one or just a a bag a paper bag a plastic bag anything to trap the heat in there to help steam what’s left of those skins off so while those peppers are steaming

We’re going to season up our chicken thigh we’ve got one PB we’re hitting them with the catman’s gr Mexicano all right make sure that rubs worked into there then we’re going over the direct flame once again hit the top side with the Mexicano as well getting some good color going on

The chicken so we’re going to give him a flip remember if you feel like you want more color later you can always flip back and forth there’s no rules that say you aren’t allowed to flip these back and force for now these are looking pretty good we’ll let them stay down here to

Get some color and then wait until the internal temperature comes up to about 175 before we pull them all right we need a little bit more color going here so I’m going to drop this down all the way down until we get some good color on

It now I kind of misspoke earlier I guess I’m so used to cooking chicken thighs to 175 that I wasn’t really thinking about it in the moment this is going to braze in a soup for an hour so once you’ve got some good color on them

They’re good to come off so since this is kind of died down we’re going to throw some fresh splits on here so they we have plenty of heat while we’re cooking our soup and again we’ll just leave this front door open to help that air kind of get the fire

Started peppers have had about 10 to 15 minutes to steam now so what we’re going to do is we’ll take off the stem end open this up get those seeds out of there smells awesome Smokey peppery and then we’re going to take that blackened skin off the

Outside if we’ve done it right it should scrape right off so we’ll just give this a rough chop because it’s going into the blender same thing for the jalapenos taking the tops off split those open get rid of those seeds and then scrape off the blacken

Skin So what you’re left with is this nice tender Smoky flesh of the pepper so now let’s throw everything into the blender start with our Peppers there’s your cilantro and garlic and our tomatillos all right throw them on the Vitamix and we’re just going to Blitz these until they’re

Smooth start slow and then it starts to come together we can crank it up a little bit that smells incredible it’s super Smoky you get all that chili Aroma and the tanginess from those tomatillos now we’re going to chop up that chicken that we grilled earlier just into cubes

These will braze and kind of break down and even shred up as they cook into that soup and then we can head back over to the grill and start putting this soup together so we’re actually going to cook the soup directly on top of the coals

It’s going to be the best way to get heat onto the cast iron right away so we throw our finex Dutch oven on top of here let it warm up a little bit I’m going to throw down some olive oil first and then we’re going to cook our mirp onions carrots and

Celery I’m throw in about a tablespoon of Mexicano as well maybe a little more the mirror pla is looking softened up so we’re ready to add the rest of the ingredients let’s throw in those black beans next we’re adding a half2 cup of arancho Gordo California brown rice toss in our chopped

Chicken and then pour in our salsa ver all kinds of goodness in there the only thing we need now is some chicken stock our chicken Stock’s been preheated so that it doesn’t stop the cooking process we’re going to fill that right up to the top with two

Quarts now you see off to the side we got a chimney going just to make sure that we don’t lose our heat base and when that’s ready we’re going to put this underneath the pot and let it keep cooking soup’s been going for about an hour and 15 minutes now everything’s

Thickening up that chicken’s just falling apart the real determining Factor as to whether or not this is done is going to be the beans and the rice so when I push on a bean it should smash pretty easy and it does so it’s getting pretty tender the rice

Take a little taste it’s got just a little bit of bite left but at this point this is pretty close to done what I want to do is just kind of work my spoon through here smashing up some of those beans breaking up some of that chicken and that’s really going to help

Thicken this over the next like 10 or 15 minutes to finish this out these beans will release their starches and help thicken everything up is almost going to have a chil like consistency so final steps here we’re going to add add in a cup of sour cream to lighten everything

Up make it nice and creamy we’re calling it a soup but really we could call it a chili too it’s certainly got chilies in it and that consistency is thickened up really nicely throw a pinch of some Chihuahua melting cheese on top bit of fresh cilantro and then squeeze a wedge of

Lime in there just for that tart bite it’s ready to go man the tomatillos and the lime you’re surprised how Tangy that is this could use just a little bit of salt so you could salt the whole batch now or just wait until you serve it but

A little bit more salt we didn’t really put a lot of salt in there we just used the Mexicano but the flavors are all there that salsa Vera is just amazing the chicken’s falling apart be beans are great the beans and the rice help to thicken that whole broth

Up I love this one perfect winter suit well thank you guys so much for watching be sure to check out atbbq.com for all the products featured in today’s video if you enjoy the recipe hit that subscribe button and if you have any questions or comments if there’s

Anything you want to see me cook let me know in the comment section down below and let’s be good to one another for more recipes tip and techniques head over to atbbq.com slthe sace All Things barbecue where barbecue Legends are made