Green Chili Soup

Creamy, spicy, hearty soup that will make you crave it time and time again

 Green Chili Chicken Soup

This is my famous Green Chili Chicken Soup. It has been published in the Junior League Cookbook of Albuquerque. It is a favorite amoung locals. I really enjoy making it every fall when I have a batch of fresh roasted green chili. It is a comfort food through and through.

Directions: In large pot boil chicken breasts with water approximately 2 cups of water, in separate pot sauté your onion and garlic in 2 tbsp of butter do not let them brown, cook chicken  and potatoes for approximately 20 minutes or until done.  Remove chicken and dice into bite size peices; put back into pot with the broth used to boil add garlic and onion cook on medium heat, add half and half –  save 1/3 cup of half and half  to microwave with cream cheese for about 30 seconds mix well and add mixture into soup let simmer for 5 more minutes or until soup is smooth. It is best to not let the cream based soup boil after cream and cream cheese mixture is added.