Green Chile Chicken Soup

Place the chicken in a large cooking vessel over medium heat, then add enough liquid to immerse it completely. Introduce the cumin, thyme, marjoram, and basil into the mixture. Gradually bring the liquid to a rolling boil before reducing the heat to a lower medium and let it simmer for 2.5 hours (or utilize a pressure cooker to expedite the process by 45 minutes). Remove the chicken from the pot and permit it to cool down. Discard the bones, skin, and any other unwanted parts, then chop the chicken into manageable pieces.

Subsequently, return the chicken to the pot and combine it with the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes, and potatoes. Continue to simmer the mixture for 30 minutes, or until the potatoes and carrots have become tender (or use a pressure cooker to reduce the cooking time by 10 minutes). In a separate, small container, blend the flour with some water and then add it to the soup, stirring thoroughly so that the flour does not clump together. Increase the heat and bring the mixture to just a boil, then remove it from the heat source. Season with salt and pepper according to your preference and serve the soup hot.