Prep 10 mins
Cook 10 mins
Most green chili soups I have encountered are a stew with a clear beef stock base. We found this variation which uses a milk base in a small local restaurant. This is a very versatile recipe because if you double the amount of butter and flour in step 1, you create a green chile sauce for enchiladas and any other smothered dish you want. We've used it with chicken and fish.
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 -3 garlic cloves, chopped
- 1⁄4 cup onion, chopped
- 1⁄4 cup fresh cilantro leaves
- 3 -4 tomatillos
- 1 medium tomatoes, cut into chunks
- 1⁄4-1⁄2 cup roasted chopped green chili (buy them frozen in the supermarket)
- Cream soup base: Dissolve flour in 3 tbs butter and cook until flour taste is gone.
- Slowly stir in 2 cups of milk.
- Saute garlic, onion, tomatilloes, cilantro, and chilis in 1 tbsp butter.
- Hold back about 1/3 cup of these ingredients and liquify the rest in a blender.
- Pour 1 cup milk into bender.
- Put portion held back and tomato in blender and coarsely chop.
- Pour into soup mixture.
- Add 1 cup milk.
- (This step makes it easier to get everything out of the blender.) Stir into soup mixture.
- Add salt and pepper to taste.
- Heat stirring constantly.
- Do not allow to boil.
- For a thicker soup, you can stir in 1 tablespoon corn starch dissolved in cold water or start with more flour and butter in your soup base.