A New Mexican Favorite
Growing up in New Mexico, one of my favorite soups has always been Cream of Green Chili Chicken Soup. It is hard to find in New Mexico and impossible to find outside of the state. The best Cream of Green Chili Chicken Soup I have had in New Mexico is at the Ridgeback Cafe (formerly Timber Ridge Restaurant), in La Cuava located in the Jemez Mountains of New Mexico. This recipe is my own version based on their recipe.
Serving Size: 1 Cup
Makes 6 servings
Ingredients
- 2 cups 2% Milk
- 2 cups Chicken Broth
- 1/4 cup Butter
- 1 Chicken Breast
- 1/2 cup Chopped Onion
- 1/2 cup Chopped Green Chili
- 2 Minced Garlic Cloves
- 1/8 tsp Salt
- 1/8 Black Pepper
- 3 tbs all-purpose flour
Instructions
- Boil chick breast until completely cooked and then shred chicken and set aside.
- Melt butter in milk in a medium pot on medium heat. Stirring constantly.
- Once butter is melted add flour and stir in till mix thickens. Stirring constantly.
- Stir in Chicken Broth and bring to a boil. Then add Chicken, Onion, Green Chili, Garlic, Salt, Pepper.
- Reduce to simmer and stir occasionally for 20 to 30 minutes.
Variations
You can use different types of onion for different flavors, green is my favorite onion to use. You can also substitute cream for milk to give it a creamier flavor. You can change the amount of spice by adjusting the amount of green chili or use hotter peppers.
Nutrition
per serving
Calories: 192
Total Fat: 10.8g
Saturated Fat: 6.3g
Trans Fat:
Cholesterol: 51mg
Sodium: 488mg
Total Carbohydrate: 9.0g
Dietary Fiber: 1.0g
Sugars: 4.8g
Protein: 13.8g