Green chile is a thing in New Mexico. This spicy little pepper brightens up your everyday soup and pairs well with Grandma Laura’s Noodles. Great for leftovers after your holiday meal.

Green Chile Soup

1T           avocado oil

1t            cumin

1t            oregano

2 can      4oz green chile, mild (or hot if you like things spicier)

1/2         white onion, diced

1 clove  garlic, minced

2 stalk   celery, diced

1/2 bag baby carrots, halved

1/2t        salt

5c            broth (vegetable or chicken)

1 1/2c    cooked meat (turkey or chicken)

2 batches Grandma Laura’s Noodles

On Sauté mode in the Instapot, heat oil.

When oil is hot, add cumin and oregano, stirring constantly for 30 seconds.

Pour in green chile, including juice, mixing well. Sauté for 1-2 minutes.

Add onion, celery, carrot, and salt, sauté for 5-8 minutes, until onions start to become clear.

Pour in broth and bring to boil.

When boiling, add meat then cover and cook on Manual for 10 minutes.

Release the pressure and return to sauté mode.

When soup is boiling, drop in noodles one handful at a time, mixing in after each edition and waiting for the noodles to rise to the top.