Southern Season

Green Chile and Chicken Soup

Green Chile and Chicken Soup

Quick Facts:

Serves 6


3 Tbsp butter
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
¼ cup flour
4 cups chicken stock
½ cup mild green chiles, peeled, seeded and chopped
1 cup corn kernels
1 whole Rotisserie or roasted chicken, diced
Salt and pepper, to taste
Tortilla chips for serving
Crème Fraiche, for garnish
Grated sharp cheddar cheese, for garnish
Cilantro, for garnish


1. In a large soup pot, melt butter over medium-high heat.
2. Add onion, carrots and celery and sauté until soft, about 10 minutes.
3. Stir in flour and cook for two additional minutes, stirring constantly. Mixture will be thick.
4. Add chicken stock to the pot slowly, stirring with a wire whisk to break up lumps.
5. Bring pot to boil, stirring occasionally. Add mild green chiles.
6. Reduce heat to low and simmer, covered, for 30 minutes.
7. Add chicken and return mixture to a slow boil, stirring occasionally.
8. Taste, season with salt and freshly ground pepper.
9. Serve with tortilla chips, topped with a dollop of crème fraiche and some grated cheddar cheese if desired. Garnish with cilantro.