Green Chile Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 poblano or Anaheim chilies,
2 jalapenos
1 medium onion, chopped
1/2 cup 1/2 & 1/2 cream
4 cups chicken broth
2 tbsp. olive oil
8 oz. cream cheese, at room temperature
1/2 tsp. nutmeg
1 lemon, juiced
Salt to taste
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Directions: |
Directions:Wash, seed, and stem the chilies. Cut into pieces to fit in a blender. Add chopped onions. Add cream and blend. Add small amount of chicken broth a little at a time until smooth. In a large Dutch oven, heat oil on medium heat. Add blender mixture and cook over medium heat for 5 minutes. Add lemon juice and chicken broth. Simmer 10 - 15 minutes (Do Not boil). Cut cream cheese into cubes and add to the soup. Stir until the soup thickens slightly and cream cheese has melted. Taste soup and add salt if needed. Simmer on low for about 10 - 15 minutes, until all flavors are blended. Serve with a spoonful of sour cream and your favorite salsa on top.
Preparation Time: 45 minutes Serves 4-6 |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: A friend of mine in Obregon, Mexico served this soup for lunch. I was immediately taken with it and went in the kitchen and talked to the "head maid". She is in charge of the entire household, a very powerful lady in the Mexican family. Somehow, with only pigeon Spanish, I managed to come out with this recipe. It's wonderful!
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