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Patricia's Green Chile Soup

Patricia's Green Chile Soup

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
pmvbc

pmvbc

This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 916 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.
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Reviews

Jess Black
28

Jess Black

10/29/2007

I doubled the recipe, used roasted, New-Mexican green chilis, added cilantro, salt, a LOT of freshly ground pepper and used Colby-Jack cheese. Very tasty, very easy and very quick! I have already been asked for the recipe and I just served it for the first time a few minutes ago!

Heather
18

Heather

4/12/2006

Very yummy, but not spicy. I was hoping to recreate Central Market's Green Chili Chicken soup, but this was creamier. I would definitely add something to spice this up.

ADAM RICHARDSON
16

ADAM RICHARDSON

10/22/2003

Very easy to make, used boiled chicken instead of canned. I did use canned green chile's with much success.

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