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Prep 10 mins
Cook 40 mins
A New Mexican favorite.
Make and share this Green Chile Chicken Soup recipe from Food.com.
- In a large pot, melt butter.
- Add flour and stir paste over medium heat.
- Add milk and chicken broth and whip to eliminate lumps.
- Bring to a boil and reduce heat to simmer.
- Add remaining ingredients.
- Stir well, cover and simmer for 30 minutes.
This was good!!! I love green chili soup. I have never had it creamy tho. I used half and half because I had it on hand. At first the soup was real thick, so I added more chicken broth. I think it was because of the half and half. I also added more green chilies because I like them and wanted to have more of it in the soup. I also added more garlic powder. I didn't add anything that wasn't in the recipe. I will make this again. Made for PAC Spring '09
I'll be honest, I had to add cumin, cayenne, lot of garlic and onion and a little Pace to make this flavorful. The salt, pepper and a pinch of garlic wasn't enough to keep this from being extremely bland. With the additions, it was good and I'd make it again.
My MiL makes green chile soup almost exactly like this. My Goodness this stuff is too die for!!! My absolute favorite soup. Really good for a cold winter evening. The only thing different is I added two small cans of chopped green chilies and Tony Chachere's cajun seasoning which really adds to the flavor.