Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons butter
  • 1/2 large onion (diced)
  • 3 cloves garlic (minced)
  • 2 large ribs celery (diced)
  • 7 oz whole fire roasted green chiles (drained & diced)
  • 6 cups chicken broth
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt & pepper (to taste)
  • 2 large carrots (peeled and finely diced)
  • 1 cup frozen sweet corn
  • 2 cups diced roasted chicken (optional)
  • 3/4 cup heavy cream
  • 1/4 cup all purpose flour (optional)
  • grated cheddar cheese
  • chopped cilantro
  • broken tortilla chips

Instruction

  • Heat large pot over medium heat. Melt butter and saute onions and celery until onions are translucent, 5 minutes. Stir in garlic and green chiles and saute 3 minutes. Pour in chicken broth, chili powder, cumin, salt and pepper and bring to boil.
  • Cover pot with well fitting lid and reduce to simmer. Simmer soup 10-15 minutes and then remove from heat. Using an immersion blender, puree soup and return to heat. Stir in carrots and cook until softened, about 5 minutes {I cut mine pretty small}. Stir in corn and chicken.
  • Place flour into small bowl and slowly whisk in cream to prevent lumps. {If there seems to be lumps, you can always pour it through a strainer first!} Pour this mixture into hot soup and cook until it thickens slightly. Taste and readjust seasonings adding more salt and pepper, if needed.
  • Serve hot with any desired toppings.