Cooking with Rod

By Rod Cohenour 

 

A New Twist to an Old Favorite
for
Cinco de Mayo

      You just can’t beat the taste of New Mexico Hatch Green Chiles. It is one of my life’s great pleasures to find new and tasty ways to incorporate them into my recipes.

This is one that pleases the palate. Perfect to serve as the piece de resistance for Cinco de Mayo along with ice cold drinks and warm companionship.

      Bon appetit~!

Rod’s Green Chile Chicken Tortilla Soup

Ingredients:

For the chicken:

• • 2 lbs. boneless skinless chicken breasts
• • 2 Tbsp. chili powder
• • 1 Tbsp. cumin

For the rice base:

• • 3 cups Instant white rice
• • 1 can Rotel (tomatoes and peppers)
• • 2 Tbsp. cumin
• • 2 Tbsp. chili powder

For the sauce:

• • 1 can Cream of Chicken soup
• • 3 cans Hatch green chile chicken enchilada sauce
• • 1 can milk
• • 24 oz. can Hatch roasted chopped green chiles
• • 1 can stewed Italian Style tomatoes (with oregano and basil)

For soup:

• • 1 can whole kernel sweet corn
• • 1 can black beans (optional)

For garnish and optional sides:

• • Tortilla chips
• • Crisp, cold, radish slices
• • Wedges of ripe avocado
• • Chopped, de-stemmed cilantro leaves
• • Grated cheddar cheese or Mexican blend
• • Sour cream
• • Fresh wedges of cold lime

Instructions:

1. Rinse chicken breasts with cold water. Pat dry with paper towels. Season with chile powder and cumin. Place on broiling rack under high heat, middle shelf. Bring to a golden brown and turn, continue broiling on reverse side. When golden brown and fully cooked, remove and let cool before cutting into about one inch (1”) cubes.
2. Prepare rice as directed on package or box. When fluffy and fully cooked, add Rotel, and spices. Cover and set aside.
3. Prepare sauce by whisking together the soup, enchilada sauce and milk in large stew pot until blended thoroughly, add green chiles and tomatoes. Stir.
4. Heat sauce mixture but do not boil. Add rice mixture and stir. Heat but do not permit rice to get over cooked.
5. Add corn and beans, stir and serve. Garnishes should be arranged in individual bowls or in a divided tray that may be passed to dinner guests. Remember, much of one’s taste involves a pleasing presentation.

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