Simple ingredients makes this easy to come together. It’s also easy to make this vegetarian and gluten free!
Heat a large pot over medium heat. Melt butter and saute onions and celery until onions are translucent, 5 minutes. Stir in garlic and green chiles and saute 3 minutes. Pour in chicken broth, chili powder, cumin, salt and pepper and bring to boil. Cover pot with a well fitting lid and reduce to simmer. Simmer soup 10-15 minutes and then remove from heat. Using an immersion blender, puree soup and return to heat. Stir in carrots and cook until softened, about 5 minutes (I cut mine pretty small). Stir in corn and chicken.
Place flour into a small bowl and slowly whisk in cream to prevent lumps. (If there seems to be lumps, you can always pour it through a fine mesh strainer first!) Pour this mixture into hot soup and cook until it thickens slightly. Taste and readjust seasonings adding more salt and pepper, if needed.
Serve hot with any desired toppings.
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Having lived in Santa Fe, NM for over a decade I was skeptical of this soup. Pork is more traditional and could easily be substituted. Beyond adding some additional green chiles after pureeing nothing about this recipe needs adjusting. It is lovely. If you enjoy the subtle warmth of green chiles you must try this soup. You will only be disappointed if you pass it up.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
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Dishes of Mrs. Fish on 2.28.2011
Yum! I love green chilies in anything. So I’m sure I’d love this!