This one takes a bit of time but well worth it...

Ingredients :

1 Whole Chicken
2 Bundles of Cilantro
2 Fresh Jalapenos
2 Fresh Serrano Peppers
1 Fresh Poblano Pepper
2 Bell Peppers (1 Red and 1 Green)
3 cloves of garlic (med to large size)
2 Cobs of White Corn (can use yellow)
1 Can of Pinto Beans
1 Can of Black Beans
1 Can of Sliced/Diced Tomatoes
Fresh Avocadoes
Shredded Cheese
Corn Tortillas
Olive Oil (canola is fine too)
Salt
Cumin

1 - Empty cavity of whole chicken, wash thoroughly (leave the skin on)
2 - Put in large pot with water and a little salt, bring to boil and keep for 15 minutes
3 - As the chicken boils you will see a white foam rise and fill the surface. Remove the foam and discard
4 - Reduce heat to simmer and let chicken simmer for 1/1.5 hours
5 - Let chicken and water cool until you can remove the chicken on to a baking pan
6 - Now you will need to remove the "good" meat from the skin bones and fat. Tearing into small pieces (shredding) and putting back into the pot with chicken stock. Discard the fat, skin and bones
7 - Chop all peppers and garlic, add to a skillet with some olive oil and cook until it starts to caramelize.
8 - Bring the cold chicken stock and chicken to med/high heat and add the caramelized peppers.
9 - Add the can of diced tomatoes, and 2 teaspoons of cumin.
10 - wash and chop up both bundles of cilantro, add to pot.
11 - Remove corn from cob with knife and add to pot.
11 - Open both cans of beans, drain juice and rinse. Add to pot
12 - Now stir gently and taste the broth. Add salt and cumin to desired strength
13 - Reduce to Med heat
14 - Put oil in skillet and bring to head high heat and chop corn tortillas into strips, cook until crispy
14 - Slice avocadoes
15 - Serve soup with sliced avocadoes, tortillas strips and cheese on top.

If you've ever flown through the Albuquerque Airport and not tried their green chili chicken soup, you're missing out...

here's a really close rendition of it.

GREEN CHILI CHICKEN SOUP
ala Albuquerque Airport

*1/4 cup soup base, provided below
2 to 2 ½ quarts water/halved with chicken broth
1 pound chopped, cooked chicken meat (or 2 cans Swanson’s white chicken chunked and drained, roasted whole chicken(this is what I always use, the kind you can buy at Walmart or the Thumb), chopped or John Soules chicken fajita meat
6-8 raw, new potatoes, diced with skins on
4 –( 7 ounce) cans Hatch chopped green chilies
1 – (16 ounce) can chopped tomatoes, blended
1 teaspoon garlic salt
2 teaspoons onion powder

*Chicken soup base: 1 teaspoon salt, ½ teaspoon garlic powder, 1 tablespoon minced onion, ¼ teaspoon turmeric, and ½ teaspoon cumin. Black pepper and salt as needed. Blend together and mix in with liquids to blend.

Add all ingredients and cook for approximately 1 hour (or more) on a simmer or until potatoes are done. If you want a stew instead of a soup, decrease the water to 1 quart or as desired. Serve with tortilla strips, fresh cilantro, Monterrey Jack cheese. This serves 6-8 people and left-overs get better by the day!

Also, here's one you can throw together in about 10 minutes and it will stand on it's own! Surprisingly good!

6 CAN TORTILLA SOUP

1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (14 ounce) can chunk chicken
1 (15 ounce) can black beans, drained
1 (10 ounce) Rotel, drained

Open all cans and pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.