Creamy Green Chile Chicken Soup

By dawnu1

Ingredients

• 1 Tbsp canola oil
• 1/2 large onion, diced
• 2 garlic cloves, minced
• 3 cups chicken stock
• 1 1/2 cups chicken, cooked and shredded
• 1 cup roasted green chile, diced
• 1 Tbsp flour
• 8 oz. cream cheese, softened
• 1 cup half and half
• 1/2 tsp garlic powder
• 1/4 . tsp onion powder
• 1/4 tsp salt
• 1/2 tsp pepper

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from newmexicanconnection.com

Preparation

Step 1

1. In a large saucepan or dutch oven, heat oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook for about a minute, until fragrant. Add chicken stock, raise heat and bring to a boil.

2. When stock is boiling, remove 1/2 cup of broth and let it cool. To the boiling broth, add shredded chicken and green chile.

3. After reserved broth is cool, add 1 Tbsp of flour to it and whisk until well blended. Add the flour mixture back into the boiling broth and mix well. Cook for 15 minutes, stirring frequently.

4. In a small bowl, add the cream cheese. Gradually add the half and half, whisking constantly. This is so the mixture won't be as clumpy when you add it to the soup; if it's a little clumpy, don't worry because it will end up melting into the soup.

5. Add the cream cheese mixture gradually into the soup, whisking constantly. When cream cheese mixture is added, reduce the heat to a simmer.

6. Simmer the soup for 10 minutes, stirring occasionally until the soup thickens. Do not boil.

Ladle soup into bowls and enjoy! Serve with warm flour tortillas.