We have visited the Santa Fe Market many times and I always come “home” inspired. After only a few visits we began to search out our favorite vendors, anticipate the flavor explosion inside the breakfast burritos, and look forward to talking to particularly friendly farmers.

Market  Santa Fe, New Mexico

Vibe: Happy, It’s feels like “a happening”, a cornerstone of the town

What I loved about it: the sprout lady, Heidi’s good raspberry jam, the displays and the artist/tomato farmer livin’ his dream

Next time I will: be sure I am there during the hatch harvest and buy a burlap bag of new crop pintos! & Eat a breakfast burrito all by myself!

Recipe Inspiration: chiles

Green Chile Chicken Chili

1 ½ pounds bone-in, skin on chicken breast (2)

1 Tablespoon olive oil

2 jalapeno chiles stemmed and seeded

2 pablano chiles, stemmed and seeded

2 anaheim chiles, stemmed and seeded

1 onion

3 cloves garlic

1 Tablespoon cumin

1 Tablespoon green chili powder

1/½ teaspoons coriander

1 teaspoon kosher salt

2 cans cannellini beans, drained and rinsed

3 cups chicken broth (preferably homemade)

2 Tablespoons fresh squeezed lime juice

¼ cup minced fresh cilantro

½ avocado

2 scallions chopped

2 corn tortillas

Olive oil.

Season chicken breasts with salt and pepper. Heat olive oil in Dutch oven over medium heat. Place chicken skin side down in hot oil, cook until brown, about 5 minutes, turn over and cook an additional 4 minutes.

While chicken is browning, prepare chilies. In the bowl of food processor, add chilies and onion, process for 10-15 seconds until finely diced. Do not rinse food processor yet.

Transfer chicken to plate. Turn heat down to medium. Add chili mixture, cumin, coriander, green chili powder and ½ t. kosher salt to dutch oven. Cover and cook, stirring occasionally until for about 10 minutes. Remove from heat.

Place ½ cup of vegetables, 1 can of beans and ½ cup broth to food processor and puree.  Return pureed bean mixture in dutch oven, add chicken breasts (breast side down), and remaining broth. Bring to a boil at medium high heat. Then reduce heat and simmer 40 minutes.

Meanwhile brush tortillas with olive oil and slice into thin strips. Grill in panini press or brown in skillet, until golden brown and crispy. Set aside

Using tongs  transfer chicken to plate and discard skin and debone. Shred chicken and return to pot. Add remaining beans, and continue to simmer, until beans are heated through. Pour lime juice and cilantro into soup and serve.

Garnish with  tortilla strips, avocado, cilantro and scallions.