Tuesday, December 4, 2012
creamy green chile soup
This is a great soup! I love green chiles and I love when I get to put "extras" on top of my soup like tortilla chips, cheddar cheese and cilantro. YUM! I shared some with a friend and she said it was her new favorite soup. Did you hear that? Her new favorite! After she visits New Morning Bakery I like to ask her what soup she tried because she enjoys the soups there. I recommend this one any day but especially on a rainy, rainy day like today.
creamy green chili soup (Lauren's Latest)
2 tablespoons butter
1/2 large onion, diced
3 cloves garlic, minced
2 large ribs celery, diced
1 (7 ounce) can fire roasted green chiles, drained and diced
6 cups chicken broth
1/2 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper to taste
2 large carrots, peeled and finely diced
1 cup frozen sweet corn
2 cups diced, roasted chicken
3/4 cup heavy cream (I used half and half)
1/4 cup flour (you can omit for gluten-free)
toppings: grated cheddar, chopped cilantro, crushed tortilla chips
Heat large pot over medium heat. Melt butter and saute onions and celery until onions are translucent, 5 minutes. Stir in garlic and green chiles and saute 3 minutes. Pour in chicken broth, chili powder, cumin, salt and pepper and bring to boil. Cover pot with well fitting lid and reduce to simmer.
Simmer soup 10-15 minutes and then remove from heat. Using an immersion blender, puree soup and return to heat. Stir in carrots and cook until softened, about 5 minutes. Stir in corn and chicken.
Place flour into small bowl and slowly whisk in cream to prevent lumps. If there seems to be lumps you can always pour it through a strainer like I did. Pour this mixture into the hot soup and cook until it thickens slightly. Taste and readjust seasonings if needed. Serve with toppings.