"*" See Kitchen Notes for more information or links to special ingredients.
Add 3 cups of the chicken stock, roasted green chile, corn, chicken, cumin-coriander mix, and oregano. Add the rest of the stock if needed.
Cumin Coriander Mix – I make this mix regularly and keep a small jar of this in my spice drawer at all time. It’s great in so many dishes so what you don’t use in this soup, you can add to scrambled eggs, sauteed vegetables, guacamole, or other soups.
The Oregano – If you add oregano to your chicken stock when you make it, then start with only ½ teaspoon oregano in the soup. Add more during tasting if needed.
Green Chile – As I mentioned before, I used a medium chile. If you’re not familiar with New Mexico green chile, please read my Red or Green? post. It explains the different varieties of chile in New Mexico. Big Jim is a common variety but there are even different varieties of Big Jim. Most of the time Big Jim is a medium hot chile (2500 – 3500 scovilles), but is mostly know for its large size (8 – 10″ long), its flavor, and its meatiness. Personally, it’s my favorite and the Big Jim that I received from The Hatch Chile Store did not disappoint.
Recipe author: MJ of MJ's Kitchen