Green Chile Chicken Soup

I've had a hankering for some good, spicy Green Chile Chicken Soup. Unfortunately, I'll just have to stare longingly at the recipe until August when I can acquire some freshly roasted green chiles. This recipe is just a general guideline I use, and as written it requires a decent sized stock pot. It will clear the sinuses up!


Ingredients

• 6 Quarts Water
• 1.5 tsp salt
• 1.5 tsp black pepper
• 6 skinned chicken breast halves
• 4 bay leaves
• 3 - 4 lbs roasted and peeled Hatch green chiles, chopped, with seeds
• 3 - 4 lbs red potatoes, 1/2" cubed
• 5 carrots, sliced 
• 5 stalks celery, sliced, with leaves
• 3 large sweet onions, diced
• 9 Serrano peppers, chopped (seed if desired)
• 3 Jalapeno peppers, chopped (seed if desired) 
• 3 14.5 oz cans no salt added diced tomatoes, undrained
• 3 cans Ro-Tel Extra Hot (or regular) Green Chiles and Tomatoes, undrained
• 1/2 cup medium barley
• 1 tsp habanero sauce
• 1.5 TBS crushed red pepper
• 1.5 TBS crushed chipotle pepper
• 2 tsp paprika
• freshly ground black pepper to taste

Directions


1. Combine first 5 ingredients in a large stock pot. Bring to a boil, cook for 12 minutes. Remove from heat.
2. Remove chicken from broth, and remove chicken from bones, discarding bones. Cut chicken into bite-sized pieces and return to broth. Discard bay leaves.
3. Add remaining ingredients to broth. Bring to a boil, reduce heat heat and simmer for 45 minutes or until potato is done.