Easiest Way to Make Tasty Cream of Green Chile Soup

Cream of Green Chile Soup. Leave out the chipotle chile (dried, smoked jalapeno chile) if you don't want it spicy. Cool it completely and refrigerate, coverd. Rewarm it over low heat, stirring often, until steaming.

Let the mixture come to a boil, then reduce heat to low to allow a small simmer. Add heavy cream, half-and-half and bouillon cubes. Melt butter in medium saucepan over medium heat. You can have Cream of Green Chile Soup using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cream of Green Chile Soup

1. It's of Roasted Anaheim Green Chilies (2 pounds fresh).
2. It's of minced Jalapeño Chile (optional).
3. It's of olive oil.
4. It's of butter.
5. It's of minced garlic cloves.
6. You need of medium onions.
7. Prepare of white wine.
8. Prepare of heavy cream.
9. It's of half and half.
10. You need of chicken bouillon cubes.
11. You need of sour cream.
12. It's of white pepper.
13. Prepare of salt.

Add chicken broth, potatoes and hot pepper sauce; bring to a boil. Whereas others advocate chicken noodle soup to alleviate the misery of the common cold, I recommend cream of green chile chicken soup. The green chile provides a vitamin c boost, relieves blocked sinus passages and, generally, increases sensations of well being and coziness. Now take the butter and add it to your soup pot.

Cream of Green Chile Soup instructions

1. In a large, heavy-bottomed pot, sauté onions and garlic in olive oil and butter over medium-high heat until softened..
2. Add green chiles and jalapeño and continue to sauté until the chiles are tender and some browning has begun on the bottom of the pot..
3. Add wine and scrape up browned bits with a wooden spoon. Continue cooking until the wine reduces to almost dry..
4. Add heavy cream, half-and-half and bouillon cubes. Let the mixture come to a boil, then reduce heat to low to allow a small simmer for 45 minutes..
5. After 45 minutes, add sour cream, salt and white pepper. Stir until the sour cream dissolves. Then simmer for another 10-15 minutes..
6. Transfer to a blender and purée, working in batches if necessary..
7. Pour the blended soup through a fine strain and serve warm..

Turn up the heat to medium and let this melt. Once melted add in the onion and cook until they just get soft. Here's a favorite Southwestern chicken soup recipe featuring the exquisite New Mexican green chile (but poblano peppers work well too). Traditional versions of this creamy green chile chicken soup recipe are made with heavy cream or half-and-half, but our recipe for this healthy chicken soup is made creamy with thickened low-fat milk. This is meant to be made with New Mexico green chiles which are mostly grown in Hatch NM. (Many say Hatch Green Chiles right on the container.) The canned ones usually have little or no heat and often very little flavor except that "canned" flavor.