Green Chile Chicken Soup
2015-02-02 09:29:22
Serves 8
This is for my friend Tara in Colorado. She asked for my favorite soup recipe and here it is Green Chile Chicken Soup. A version of this recipe was published about 15 years ago in the Junior League Cookbook here in New Mexico. This is a cream based soup loaded with chicken and green chile. This recipe will have you coming back time and time again . . .
Bon Appétit,
Cecelia
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
- 4 chicken breasts
- 16 ounces green chili; roasted, peeled & chopped (Med. – Hot preferred)
- 4 large russet potatoes; peeled and diced
- 4 cups water
- 1 medium onion; chopped finely
- 4 cloves garlic; finely minced
- 2 cups half and half
- 8 ounces cream cheese
- 2 tablespoons butter
- Salt to taste
Instructions
- In large pot boil chicken breasts with water approximately 4 cups of water.
- Skim any fat that bumbles to the top.
- Cook chicken for approximately 20 minutes or until thorough cooked.
- Remove chicken and let cool for about 10 minutes.
- Dice chicken trimming fat.
- Set diced chicken aside.
- In separate pot melt butter; add onion, potatoes and garlic sauté until tender (being careful to not let them brown).
- Once cooked add to broth and bring to boil on medium heat allow to cook about 15 minutes or until potatoes are fork tender.
- Then add the chopped chicken and green chili to broth.
- Reduce heat to medium low and add 1 ½ cups of half and half to the broth mixture.
- In a mixing bowl add the remaining ½ cup of half and half and 8 ounces of cream cheese. Microwave for about 30 seconds or until the cream cheese is soft; mix well until smooth, and add back into soup; let simmer for 5 more minutes or until soup is smooth.
Notes
- TIP: It is best to NOT allow a cream based soup boil after the cream and cream cheese mixture has been added, it has a tendency to separate.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Bon Appetit, Cecelia Dardanes
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