It’s an especially COLD winter here in Kentucky!  We’ve had a lovely set of storms and days that justified my enormous expenditure on our woodburning stove this past year.  I for one have been glad to “need” it.  Somehow it made me feel better!  It also has been a great excuse for cooking more yummy soups, chile and other cold weather delights.  One of our favorites has become a Creamy Green Chile Chicken Soup.  It’s really really really easy and really good!  The whole family loves it – which says something when she-who-is-four-and-super-picky will chow down on a bowl!  I serve it with an easy salad and bread.  Perfect for those cold nights or lunches when everyone needs a warm up!  

Hope you enjoy!  


Creamy Green Chile Chicken Soup
Adapted quite a bit from “A Taste of Enchantment
1 Tbs. coconut oil
1/2 onion diced finely
2 garlic cloves, minced
3 c. chicken stock
2 c. chicken, cooked and shredded (Store-bought
rotisserie works here – especially if you are short on time! I also keep bone
on chicken breast to easily stick in the oven for oven roasted in a pinch.  So easy, salt, pepper, and roast – then
pull off bone!)
1 c. green chile, diced (two small cans will equal
about 1 c. – that is if you can’t get fresh!)
1 can diced potatoes – or about 1.5 c. diced
potatoes (I like canned because they potatoes hold up so well in soups.)
1 Tbs. flour
8 oz. cream cheese, softened
1 c. half and half (milk will work just fine)
1/2 tsp. garlic powder
1/4. tsp. onion powder
1/4 tsp. salt
¼ tsp. pepper
In your dutch oven, heat oil over medium heat. Add
onions and cook until soft, about 5 minutes. Add garlic and cook for about a
minute, until fragrant. Add chicken stock, raise heat and bring to a boil.
When stock is boiling, remove 1/2 c. of broth and
let it cool. To the boiling broth, add shredded chicken and green chile.
After reserved broth is cool, add 1 Tbs. of flour
to it and whisk until well blended. Add the flour mixture back into the boiling
broth and mix well. Cook for 15 minutes, stirring frequently.
Mix the milk or ½ and ½ and the cream cheese
together.  If it’s a bit lumpy that
is fine because the cream cheese will melt in the soup.
Add the cream cheese mixture gradually into the
soup, whisking constantly. When cream cheese mixture is added, reduce the heat
to a simmer then add in the rest of your spices (garlic powder, onion powder,
salt, and pepper). Don’t boil at this point!
Simmer the soup for 10 minutes, stirring
occasionally until the soup thickens. Do not boil.
This will re-heat VERY well…. If you have enough
left over! 
Keep warm and enjoy!