January Jeliciousness: Sisters Green Chili Soup

Amy and I were neighbors in Westchester, CA when we both had small children, and we'd wheel around to each other's houses for wine and vittles (and laughter and tears). She grew up in a big family on Shelter Island, New York and has been cooking for as long as she can remember, both for her family and professionally. Everything she does is measured, immaculate and inspired. I am in awe of her talents and I miss her as a friend (she recently moved to Connecticut). I'm looking forward to making this, her Sisters Green Chili Soup. -- MsW

Sisters Green Chili Soup

During a recent winter visit at our home in Connecticut, my sister Barbara and I cooked up a steaming pot of this Green Chili and Chicken Soup. Known as the “Soup Lady” of the Hamptons, Barbara and I have been cooking together professionally and recreationally for 30 years so I was excited to have her here to do some culinary experimenting. We are finally compiling all our favorite recipes into a cookbook to be called “Sisters Everyday”.

We finished our bowls with lots of garnish which made it really satisfying. Try topping it with tortilla chips, diced avocado, fresh cilantro leaves, sharp cheddar cheese, sour cream and don’t omit a fresh squeeze of lime at the table.  It was fun letting all our guests add their own custom toppings.

This recipe is easily converted into vegetarian or vegan version as the chilies, and garlic already give the broth a great depth of flavor.

Hope you enjoy and happy cooking!

– Amy Mutchnick


Recipe to serve 8-10

2 cups Spanish or sweet onion, diced
2 dark green Poblano peppers, diced
1-2 Cubanelle or Anaheim peppers, diced
2-3 Jalapenos, seeds removed and minced*
1 1/2 teaspoons kosher salt (to taste)
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
Freshly ground white pepper to taste
1 1/2 lbs. fresh tomatillo, remove papery skins, rinse and chop (core and all)
32 oz. chicken or vegetable broth or water
8-10 fresh garlic cloves peeled (about 1/4 cup), rough chop
2 bone-in chicken breasts**
2-15 oz. cans small white beans, drained
1 bunch fresh cilantro, 1/2 rough chop, 1/2 whole leaves for garnish

Saute onions in 1/4 cup olive oil in a soup pot on medium heat to sweat, not brown, approximately 5 minutes. Season with 1 1/2 teaspoons kosher salt, many grinds of fresh white pepper, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1/2 teaspoon ground cumin. Stir and cook with the onions 3 or 4 minutes until fragrant. Add chopped tomatillo and garlic, stir and cook til softened about 10 minutes. Add 32 oz. chicken broth and bring up to simmer. Add the 2 chicken breasts and cook til done and tender about 30 more minutes. Don’t let the soup come to a rolling boil, keep at a nice simmer. When chicken is cooked through remove from soup and allow to cool for a few minutes. Then discard skin and bones and shred. Reserve. Take about 1/2 of the soup and pulse in a food processor to thicken. Doesn’t need to be perfectly smooth. If you have an emersion blender you can puree right in the pot and save some washing up. Just a few pulses to get some of the broth to thicken and give a nice texture. Add the broth, shredded chicken and 1/2 bunch of roughly chopped fresh cilantro. Taste for salt and pepper balance. Stir, reheat and enjoy!


*Jalapenos can really vary in heat. Taste a bit raw before deciding how much to add.


** Big fan of using meat on the bone where possible, you get a lot more flavor. If you’re going to eat meat, use the whole damn thing.