Green Chile and Chicken Soup

Green Chile and Chicken SoupGreen Chile and Chicken SoupGreen Chile and Chicken SoupGreen Chile and Chicken SoupGreen Chile and Chicken Soup
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Quick Facts:

Serves 6


3 Tbsp butter
1 cup diced onion
1 cup diced carrot
1 cup diced celery
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
Crème Fraiche
Grated sharp cheddar cheese
Tortilla chips for serving
Cilantro, for garnish


1. Melt butter in a large soup pot over medium high flame. Add onion, carrot and celery and sauté until soft, about 10 minutes. Stir in flour and cook 2 minutes, stirring. Mixture will be thick.
2. Add stock to pot, stirring with a wire whisk to break up lumps. Bring pot to the boil, stirring occasionally, then add chiles. Reduce heat to low and simmer for half an hour, partially covered and stirring occasionally. Soup may be cooled and stored at this point, then reheated and finished at a later date.
3. Add the cooked chicken meat and corn, and return to a slow boil, stirring occasionally. Taste and season with salt and freshly ground pepper.
4. Serve with tortilla chips, topped with a dollop of crème fraiche and some grated cheddar cheese if desired. Garnish with cilantro.

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