As a former New Mexican, I know all about the culinary charms of a certain chile pepper. Grown in the Hatch Valley in Hatch, New Mexico, the Hatch Green Chile (in case you forget….hehe) is a gigantic part of the states’ cultural identity, and it’s no wonder. This chile is the bomb-digitty, mac-daddy, beating heart of the region’s cuisine (think burritos, enchiladas, chile rellenos to name a few) and you just can’t get it anywhere else. You can’t get enough of it, either.
I like chicken soup well enough. But do I LOVE chicken soup? . . . . Meh, can’t say that I do; until now. This soup has redefined chicken soup for me, that is all I’m going to say. It’s simple, it’s soothing, and it will curl your toes at the same time. That’s a big payout coming from a little bowl of soup! And just because I was kinda serving this to people other than just my own greedy self and I was feeling guilty at the simplicity of it all I fancied up a bowl of tossed greens with some slices of goat cheese that I dipped in panko breadcrumbs and fried until golden. Not that this soup needs a sidekick…….. Here is what you need and what I did…. Start with the chicken. For this soup I used one package with two breasts, bone in, skin on,…