Grilled Chicken & Green Chili Soup W/Cilantro Cream
- In a large stockpot, sauté all vegetables in the butter for about 10 minutes or until wilted. Add flour to make a roux, and then add hot chicken stock and remaining ingredients, except for last 6.
- Simmer for 30 minutes.
- For cilantro cream: Put all ingredients in a blender except for chopped scallions and blend until smooth. Put cream in a squeeze bottle or a baggie with one corner snipped off.
- Put soup in individual serving bowls. Garnish with cilantro cream and chopped scallions.