Mike's Green Chili Chicken & Dumplings With Super Stock Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. This Easy Green Chicken Chili uses mild, roasted Hatch peppers and rotisserie chicken for a quick, delicious, kid-friendly soup. Roasted green chiles don't have to be spicy.

Ingredients of Mike's Green Chili Chicken & Dumplings With Super Stock

You need of ● For The Super Chicken Stock [reserve carcass for picking].
Prepare 1 of LG Pre-Roasted Shredded Rotisserie Chicken.
It's 4 Cans of Low Sodium Swanson's Chicken Broth.
It's 1.5 tbsp of Maggi Condensed Chicken Bouillon Powder.
It's 1 tbsp of Green Chili Powder.
Prepare 1 tsp of White Pepper.
It's 1 tsp of Dried Thyme.
You need 1 tsp of Dried Rosemary.
You need 2 of Bay Leaves.
You need of ● For The Chicken Soup Mix.
You need 2 Cans of Campbells Cream Of Chicken Soup.
It's 2 (4 oz) of Cans Hatch Green Chilies.
You need 2 Cups of Whole Milk.
Prepare 1/2 Cup of Half & Half Or Heavy Cream.
It's 3 tbsp of Salted Butter.
Prepare of ● For The Vegetables.
It's 1/2 of Chopped Vidalia Onion.
You need 1 of LG Chopped Celery Stalk With Leaves.
Prepare 1/3 Cup of Chopped Green Onions.
Prepare 1/2 Cup of Chopped Carrots.
It's 1/2 Can of Drained Sweet Corn.
It's 1/2 Cup of Green Beans.
It's 1/3 Cup of Drained Sweet Peas.
It's 1 tbsp of Fine Minced Garlic.
You need of ● For The Dumplings [room temp].
Prepare 1 Can of Pillsbury Grand Buttermilk Biscuits.
You need Dash of Of Green Chile Powder.
It's of ● For The Options [as needed].
You need of Chopped Potatoes.
It's Bowls of LG Bread.
It's of Fresh Parsley [garnish].

Mike's Green Chili Chicken & Dumplings With Super Stock instructions

Shred your pre-cooked Rotisserie chicken and chop your vegetables..
Make your chicken stock. Add everything in the Super Stock section and reduce [simmer] chicken stock until halved..
Double strain your rich chicken stock and add to Camplles soup mix below. Shred what's left of chicken on bones..
Your whole milk and chicken soup. our half and half or heavy cream as well..
Your half and half or heavy cream..
Whisk your soup, whole milk and heavy cream well into a large bowl..
Fold in your shredded chicken..
Also, fold in your chiles. I really wouldn't use any other brand..
Open your sweet buttered crispy corn and fully drain..
Add all other vegetables and butter and bring to a simmer. Stir regularly. Add additional milk as needed..
In the meantime, pick any leftover chicken from your cooled stock carcass and add to soup. Allow soup to simmer for 1 hour..
Open your can of buttermilk flaky biscuits. Bring to room temp..
Rip and squeeze biscuits into tight individual balls..
TO MAKE YOUR HOMEMADE DUMPLINGS: Sift 2 cups of flour and 1 tsp baking powder into a large mixing bowl. Make a well in the flour mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again. Form into balls. Dust with green chile powder..
Add rolled biscuits to your heavy simmering soup. Simmer 10 minutes longer. Stir gently from bottom otherwise you'll break up your dumplings or they'll stick together...
This is an excellent green chili hot sauce to serve to the side of this dish..
Serve immediately..
Or, serve in fresh crispy bread bowls. Either way, enjoy!.

This New Mexico Chile Verde AKA Green Chili recipe is savory and bold with tomatillos and poblanos, and is perfect for spicy chili lovers! It consists of slow cooked green chiles and pork; all other ingredients are optional. Locals would avidly tell you that the chile peppers you use matter quite a bit. Green chiles are one of my favorite ingredients on earth, and since I had a pile of fresh ones, I decided to roast 'em and highlight 'em in a simple grilled chicken dish. The chicken was moist and flavorful, the cheese nice and luscious, and the roasted green chile was the thing that really sent it over the top.

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