Chicken, chile and tomatillo soup

Chicken second courses

When I developed this recipe my plan was to make a robust, flavorful chicken chile, packed full of roasted peppers, chiles, beans and tomatillos. I wanted a little smoke and a little heat, but not so much heat that the flavors were lost in the fire. But sometimes cooking has a mind of its own, and what I wound up with was a hearty soup and not a chile. Things took a turn when I decided I wanted to dirty only one pot, and I added a lot of chicken stock to the sauteed onions so I could poach the chicken in the same pot. I knew as I was adding the stock that I would no longer have chile. Let’s say I just went with the flow. That is the fun of cooking something new. It was a good improvisation. I knew I got it right when my husband’s poker buddies went back for seconds and thirds. I just love that! <br />