Green Chile Chicken Soup

This green chile chicken soup is one of our favorites. A spicy, tasty soup. If you like, you can add a cooked potato that is cut into pieces before serving. The more chiles you use, the spicier the soup!

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 1689.8 kcal

Equipment

1 Large Stock Pot
1 Whisk Essential for creating a lump-free roux.
1 Measuring Cups and Spoons
1 Wooden Spoon or Ladle For stirring and serving.

Ingredients

Main

½ cup butter
¾ cup all-purpose flour
2 cups milk
3 cups chicken broth
2 cups cooked boneless and skinless chicken, cut into bite-size pieces
½ cup chopped green chile peppers
salt and pepper to taste
1 pinch garlic powder

Instructions

In a large pot, melt butter or margarine. Add flour and stir resulting paste over medium heat. Add milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
Add chicken. Add chopped green chiles, salt, pepper, and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.

Notes

Achieving a smooth, lump-free roux is crucial; cook the flour and butter for at least 1-2 minutes over medium heat to remove any raw flour taste before gradually whisking in the liquids. For a deeper flavor, consider roasting fresh green chiles prior to chopping, which adds a smoky complexity. Elevate the soup further by using a high-quality chicken broth or homemade stock. Instead of garlic powder, a clove of finely minced fresh garlic can provide a more vibrant aromatic profile. Taste and adjust seasonings thoroughly before serving. A squeeze of lime juice at the end brightens the entire dish, and garnishes like fresh cilantro, a dollop of sour cream or crema, and a sprinkle of Monterey Jack cheese will enhance both flavor and presentation.