Cream of Green Chile Soup. This is a chunky soup with potato, green chilies, and chopped onions in a chicken broth flavored with oregano and cumin and thickened with heavy cream. I put in a little extra green chilis and extra oregano, and I used two handfuls of frozen chopped "hash-brown" potatoes. I refused to skimp on the.
If you use a different kind, you may well end up with a soup that is entirely too spicy.
Stire in the cream and adjust the seasoning if necessary.
Cool it completely and refrigerate, coverd.
You can cook Cream of Green Chile Soup using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Cream of Green Chile Soup
- It's 1 lb of Roasted Anaheim Green Chilies (2 pounds fresh).
- Prepare 1 of minced Jalapeño Chile (optional).
- You need 2 tbsp of olive oil.
- Prepare 1 tbsp of butter.
- It's 7 of minced garlic cloves.
- It's 2 of medium onions.
- You need 1/3 cup of white wine.
- Prepare 4 cup of heavy cream.
- It's 4 cup of half and half.
- It's 3 of chicken bouillon cubes.
- Prepare 1 1/2 cup of sour cream.
- It's of white pepper.
- Prepare of salt.
Leave out the chipotle chile (dried, smoked jalapeno chile) if you don't want it spicy. This is from the Suzanne Somers book Eat, Cheat, and Melt the Fat Away, and fits the Somersize food plan. Traditional versions of this creamy green chile chicken soup recipe are made with heavy cream or half-and-half, but our recipe for this healthy chicken soup is made creamy with thickened UGC Reviews Modal. Reviews for: Photos of Creamy Green Chile Chicken Soup.
Cream of Green Chile Soup instructions
- In a large, heavy-bottomed pot, sauté onions and garlic in olive oil and butter over medium-high heat until softened..
- Add green chiles and jalapeño and continue to sauté until the chiles are tender and some browning has begun on the bottom of the pot..
- Add wine and scrape up browned bits with a wooden spoon. Continue cooking until the wine reduces to almost dry..
- Add heavy cream, half-and-half and bouillon cubes. Let the mixture come to a boil, then reduce heat to low to allow a small simmer for 45 minutes..
- After 45 minutes, add sour cream, salt and white pepper. Stir until the sour cream dissolves. Then simmer for another 10-15 minutes..
- Transfer to a blender and purée, working in batches if necessary..
- Pour the blended soup through a fine strain and serve warm..
Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Atlanta Chile Companys Recipe of the Month chile@bizweb.com CHILE-HEADS ARCHIVES From the. Lynn demonstrates how to make a delicious and easy Creamy Green Chili and Cheese Soup. This would make a perfect lunch. Add green chilies, cream and cheese.
