Creamy Chicken and Green Chile Soup
Ingredients:
2 tablespoons butter
3 cloves garlic, minced
1 medium onion, diced
3 cups Pure Hatch Green Chile
1 teaspoon kosher salt
½ tsp. black pepper
¼ teaspoon dried thyme
¼ teaspoon Los Chileros Mexican Oregano
1 tsp. Hatch Red Chile Powder
½ cup flour
3 cups chicken stock
1 cup corn kernels
3 cups milk
1½ cups sour cream
4 cups cooked chicken, diced
chopped cilantro and sliced avocado to garnish
Directions:
In a large stock pot or Dutch oven, over medium heat, melt the butter.
Add the garlic and onion and cook for 6-8 minutes until softened. Add the green chile.
Sprinkle with salt, pepper, spices and flour. Stir to combine.
Slowly stir in the chicken stock. Bring to a low simmer and then slowly add the milk, while stirring constantly. Add the chicken and corn and simmer for 15-20 minutes.
Place the sour cream in a medium sized bowl and then carefully ladle about a cup of warm broth into it. Whisk until smooth. Ladle more broth into the bowl a couple more times, whisking until smooth each time.
Transfer the sour cream mixture to the pot, stirring or lightly whisking the broth to combine. Garnish and serve warm.
Click here for Pure Hatch Green Chile
Click here for Los Chileros Mexican Oregano
Click here for Hatch Red Chile Powder
2 tablespoons butter
3 cloves garlic, minced
1 medium onion, diced
3 cups Pure Hatch Green Chile
1 teaspoon kosher salt
½ tsp. black pepper
¼ teaspoon dried thyme
¼ teaspoon Los Chileros Mexican Oregano
1 tsp. Hatch Red Chile Powder
½ cup flour
3 cups chicken stock
1 cup corn kernels
3 cups milk
1½ cups sour cream
4 cups cooked chicken, diced
chopped cilantro and sliced avocado to garnish
Directions:
In a large stock pot or Dutch oven, over medium heat, melt the butter.
Add the garlic and onion and cook for 6-8 minutes until softened. Add the green chile.
Sprinkle with salt, pepper, spices and flour. Stir to combine.
Slowly stir in the chicken stock. Bring to a low simmer and then slowly add the milk, while stirring constantly. Add the chicken and corn and simmer for 15-20 minutes.
Place the sour cream in a medium sized bowl and then carefully ladle about a cup of warm broth into it. Whisk until smooth. Ladle more broth into the bowl a couple more times, whisking until smooth each time.
Transfer the sour cream mixture to the pot, stirring or lightly whisking the broth to combine. Garnish and serve warm.
Click here for Pure Hatch Green Chile
Click here for Los Chileros Mexican Oregano
Click here for Hatch Red Chile Powder
