I’ve become such a fan of green chiles, especially after visiting New Mexico and having my fill there. I especially find myself adding them to pizzas for some extra spice. (pepperoni and green chile is amazing!) When I saw this soup recipe I knew it was a must try. You can easily make it vegetarian or add some shredded chicken to make it even more filling and flavorful. Feel free to use canned green chiles, but I opted to use a few fresh roasted ones instead.
Top this with some sour cream, shredded cheese, or fresh cilantro, which I always go overboard with. Or whatever you think sounds fitting and delicious. But be warned, if you have a sensitive tongue, this soup has some kick to it!
Green Chile Soup
2 Tbsp butter
1 shallot, diced
3 cloves garlic, minced
2 large ribs celery, diced
1-7 oz. can whole fire roasted green chiles, drained and diced
6 cups chicken or vegetable broth
1/2 tsp chili powder
1 tsp ground cumin
Salt & pepper, to taste
2 large carrots, peeled and finely diced
1 cup frozen sweet corn
3/4 cup milk or heavy cream
Yield: 4-6 servings
Heat a large pot over medium heat. Melt the butter and sauté the shallot and celery for about 5 minutes. Stir in the garlic and green chiles and sauté for about 3 more minutes. Pour in the broth, chili powder, cumin, salt, and pepper and bring to a boil. Cover the pot with a lid and reduce heat to a simmer. Simmer the soup for 10-15 minutes and then remove from the heat. Using an immersion blender, carefully puree the soup and return it to heat. Stir in the diced carrots and cook until they’re softened, about 5 minutes (I cut mine pretty small). Stir in the corn and cream/milk and let it simmer for a few more minutes.
Serve hot with any toppings you like. Enjoy!
Source: Slightly adapted from Lauren’s Latest