Recipe: Appetizing Cream of Green Chile Soup

Recipe: Appetizing Cream of Green Chile Soup Delicious, fresh and tasty.

Cream of Green Chile Soup. Stire in the cream and adjust the seasoning if necessary. Cool it completely and refrigerate, coverd. Rewarm it over low heat, stirring often, until steaming.

Season with salt, cumin and black pepper, and bring to a boil.

Leave out the chipotle chile (dried, smoked jalapeno chile) if you don't want it spicy.

Let the mixture come to a boil, then reduce heat to low to allow a small simmer.

You can have Cream of Green Chile Soup using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cream of Green Chile Soup

1. It’s 1 lb of Roasted Anaheim Green Chilies (2 pounds fresh).

2. Prepare 1 of minced Jalapeño Chile (optional).

3. Prepare 2 tbsp of olive oil.

4. You need 1 tbsp of butter.

5. Prepare 7 of minced garlic cloves.

6. It’s 2 of medium onions.

7. It’s 1/3 cup of white wine.

8. It’s 4 cup of heavy cream.

9. You need 4 cup of half and half.

10. Prepare 3 of chicken bouillon cubes.

11. Prepare 1 1/2 cup of sour cream.

12. Prepare of white pepper.

13. Prepare of salt.

Green Chile Potato Soup is a magical soup.

It's rich and creamy, but still studded with enough chile flavor to kick it up a notch.

If I fed it to you blindfolded you would almost certainly think there there is a pound of cheddar cheese in it.

I found this recipe posted on the Campbell's soup website several years ago, posted there by M.

Cream of Green Chile Soup step by step

1. In a large, heavy-bottomed pot, sauté onions and garlic in olive oil and butter over medium-high heat until softened..

2. 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..

3. Add wine and scrape up browned bits with a wooden spoon. Continue cooking until the wine reduces to almost dry..

4. 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..

5. After 45 minutes, add sour cream, salt and white pepper. Stir until the sour cream dissolves. Then simmer for another 10-15 minutes..

6. Transfer to a blender and purée, working in batches if necessary..

7. Pour the blended soup through a fine strain and serve warm..

I added a little cheddar cheese to the original recipe.

It's a quick way to dress up plain cream of mushroom soup and give it a little kick.

Whereas others advocate chicken noodle soup to alleviate the misery of the common cold, I recommend cream of green chile chicken soup.

The green chile provides a vitamin c boost, relieves blocked sinus passages and, generally, increases sensations of well being and coziness.

This Mexican soup recipe is keto and low carb friendly which will make everyone happy!