Dicing the potatoes extra small allowed the soup to be ready to eat in under 20 minutes. Soups are one of my favorite ways to use up small amounts of leftovers in the refrigerator.
I resisted the urge to add beans to this soup, despite the fact that I have a well-documented habit of adding beans to just about every single soup I make. If you share that inclination, either black or white beans would be delicious in this soup as well.
- 2 teaspoons butter
- 1/2 large yellow onion diced into 1/2" pieces
- 3 stalks celery very thinly sliced
- 1 large chicken breast cooked and shredded or chopped, about 1 1/2 cups
- 1 lb russet potatoes peeled and diced into small 1/2" pieces, this was 1 extra large potato
- 1 cup green chile sauce or 3/4 cup chopped green chiles
- 4 cups chicken stock
- 1 teaspoon oregano
- 1/2 teaspoon marjoram
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- In the bottom of a medium size pot, melt the butter over medium high heat. Add the onions and celery and saute until tender, about 4 minutes. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 10-15 minutes. Enjoy!