Creamy green chile soup

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  • 2 tablespoons butter
  • 1/2 large onion diced
  • 3 cloves garlic minced
  • 2 large ribs celery diced
  • 7 oz whole fire roasted green chiles diced
  • 6 cups chicken broth
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt & pepper to taste
  • 2 large carrots peeled and finely diced
  • 1 cup frozen sweet corn
  • 2 cups diced roasted chicken optional
  • 3/4 cup heavy cream
  • 1/4 cup all purpose flour optional
  • grated cheddar cheese
  • chopped cilantro
  • broken tortilla chips

Heat 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 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 small bowl and slowly whisk in cream to prevent lumps. (If there seems to be lumps, you can always pour it through a 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.

from Lauren’s Latest