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!
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!)
about 1 c. – that is if you can’t get fresh!)
potatoes (I like canned because they potatoes hold up so well in soups.)
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.
let it cool. To the boiling broth, add shredded chicken and green chile.
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.
together. If it’s a bit lumpy that
is fine because the cream cheese will melt in the soup.
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!
occasionally until the soup thickens. Do not boil.