Cream of chicken and green chile soup

This soup was a special request from my BFF Lisa Stifel

This recipe can be adapted to make a very large portion, say for a party, or a catering job. This one serves about 6 people.

6 chicken breasts, cooked and cubed

1 onion

1/2 stick butter

1/2 t garlic crushed

3 T flour

4-6 cups chicken broth (I prefer better than bullion) look for it in a jar. It is a paste like flavoring.

For the broth, add about 4T of better than bullion to 4-6 cups of water.

1 cup heavy cream or half and half

1 cup peeled and chopped green chile more or less to taste.

Salt and pepper

Sautéed the onion in the butter till softened. Add flour to make a rue. Slowly stir in broth, chicken, garlic, and green chili. Cook and stir for about  5 minutes.  Let reduce just a bit. Turn off heat  and add cream or half and half. Heat but do not boil. Salt and pepper to taste. 

Serve with homemade Tortiallas! I like to add shredded cheddar cheese and croutons on top!

Happy cooking! 

You can make a quick version by only using the chicken and green chili. Add to cream of chicken and cream of mushroom soup! You can thin the soup a bit with some stock, milk or cream!