Creamy Green Chili Chicken Soup

Time for soup! The weather is cooling down, and there is nothing like a hot bowl of soup for a cozy dinner. Here in New Mexico, we are lucky to have the best green chilies. Green chili stew is served everywhere, usually with pork or beef. Here is a version with chicken.

Creamy Green Chili Chicken Soup

Ingredients:

2 or 3 chicken breast, fully cooked and shredded

3 red potatoes

3 cloves of garlic, minced

1 medium onion, chopped finely

1 cup chopped green chili (more if you like it hot)

3 cups chicken broth

3 cups milk

1/4 cup butter

1/4 cup flour

salt and pepper

Directions:

Use a food processor to chop up potatoes, making some almost pureed and some chopped. You can just chop them very small if you choose.  Set aside.

Put the milk and butter in a large pan over medium heat and stir constantly.  When the butter is melted, stir in the flour and keep stirring until mixture thickens. Add the chicken broth and bring it to a boil. You can use the broth left from boiling you chicken or store bought. Add all the other ingredients including the potatoes.  If someone is opposed to the chilies, separate a portion out to another pan before adding the chilies. If you like it hot, add extra! Reduce heat to simmer and let it all blend together for at least 30 minutes.

Makes a pretty hearty meal, especially if you use 3 chicken breasts. Serve it with your favorite bread.