Scratch Green Chile Chicken Soup

1 T Butter
2 Chicken Breast, boneless & skinless
2 Chicken Thighs w/ bone and skin
2 large orange bell peppers, cut in halves. Chop one half.
1 large onion, half chopped, half quartered w/ root attached
2 Bay Leaves
8 red potatoes, cubed
4 oz frozen green chile, roasted
1 can Muir Glen Fire Roasted Diced Tomatoes
1 T Cilantro dehydrated or fresh
2 tsp garlic, dehydrated or fresh
1 T Salt or to taste

In a large pot, brown thighs and onion quarters in the butter. Add 1.5 bell peppers and chicken breast and water. Bring to boil and reduce to simmer for 30-45 min. Pour the broth into a bowl through a colander to catch the chicken and veggies. Set chicken aside to debone/deskin and shred. Toss veggies. Strain broth back into pot. Bring to boil and add cubed potatoes. when halfway cooked, skim oil and crud off the top. Add onion, bell, green chile, tomatoes, and rehydrated cilantro and garlic. Allow to simmer until veggies are cooked. Add salt to taste. Serve with cornbread.

Serving Size: Serves 12

Number of Servings: 12

Recipe submitted by SparkPeople user ACMCCHESNEY.