Green Chili Soup Recipe
Description:
This Green Chili Soup recipe offers a delightful twist on the traditional stew-like versions, as it features a creamy milk base instead of the typical beef stock. Originating from a small local restaurant, this variation is not only delicious but also incredibly versatile. By simply adjusting the quantities of butter and flour in the initial steps, you can transform this soup into a flavorful green chili sauce, perfect for enchiladas or any other smothered dish of your choice. It pairs wonderfully with chicken or fish, offering a burst of spicy Mexican flavors in every spoonful.
Nutritional Information:
- Calories: 351.1
- Fat Content: 24.8g
- Saturated Fat Content: 15.4g
- Cholesterol Content: 74.9mg
- Sodium Content: 259.6mg
- Carbohydrate Content: 23.8g
- Fiber Content: 1.8g
- Sugar Content: 3.7g
- Protein Content: 10.2g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Butter |
| 3 | All-purpose flour |
| 3 cups | Milk |
| 2-3 | Garlic cloves |
| 1/4 | Onion |
| 1/4 cup | Fresh cilantro leaves |
| 3-4 | Tomatoes |
| 1 | Green chili |
| 1/4-1/2 | Salt |
| – | Pepper |
| – | Corn starch (optional) |
Cooking Instructions:
-
In a saucepan, melt 3 tablespoons of butter over medium heat. Add the all-purpose flour and cook until the raw flour taste disappears, creating a roux for the soup base.
-
Slowly pour in 2 cups of milk, stirring continuously to ensure a smooth consistency. This forms the creamy base for your soup.
-
In another pan, melt 1 tablespoon of butter and sauté the garlic, onion, tomatillos, cilantro, and green chilies until fragrant and slightly softened.
-
Reserve about 1/3 cup of these sautéed ingredients and transfer the remainder to a blender. Blend until smooth, adding 1 cup of milk to facilitate blending.
-
To the blender, add the reserved portion of sautéed ingredients along with the tomatoes, and pulse until coarsely chopped.
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Pour the blended mixture into the saucepan with the soup base.
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Add another cup of milk to the blender to ensure no ingredients are wasted, then pour it into the soup mixture as well.
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Season the soup with salt and pepper to taste, adjusting the quantities according to your preference for spiciness.
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Heat the soup over medium heat, stirring constantly to prevent burning. Be cautious not to let it boil to maintain the creamy texture.
-
For a thicker consistency, you can incorporate 1 tablespoon of corn starch dissolved in cold water, or simply increase the amount of flour and butter in the initial soup base.
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Once heated through and thickened to your liking, remove from heat and serve hot.
Recipe Notes:
- This soup can be customized to suit your taste preferences by adjusting the amount of green chili for more or less heat.
- Garnish with additional fresh cilantro leaves or a dollop of sour cream for added flavor and presentation.
- Serve alongside warm crusty bread or tortilla chips for a satisfying meal.
With its creamy texture and bold flavors, this Green Chili Soup is sure to become a favorite in your recipe collection. Enjoy the spicy warmth with each comforting spoonful! 🌶️🥣
