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!
