How to Make Creamy Green Chile Chicken Soup New Mexico.

Okay, folks, let’s dive into this creamy green chile chicken soup, New Mexico style! I’ve been craving some serious comfort food lately, and this hit the spot.

First, I grabbed my ingredients. I’m talking chicken, obviously – I used about two pounds of boneless, skinless breasts. Then, a bunch of veggies: onion, garlic (lots!), and of course, the stars of the show, those roasted green chiles. I got a big can of the Hatch chiles, because, why not? Also, chicken broth, some cream, spices like cumin and oregano, and a little bit of cornstarch for thickening.

Getting Started

I started by chopping up the onion and garlic. I like a good, rough chop – nothing fancy here. Then, I diced the chicken into bite-sized pieces. I tossed the chicken into a big pot with a little bit of oil and browned it up. I didn’t cook it all the way through, just enough to get some color on it.

Next, I threw in the onion and garlic and let them soften up for a few minutes. You want that onion to get nice and translucent. Then came the chiles! I dumped the whole can in, juice and all. Seriously, don’t skimp on the chiles.

Building the Flavor

I poured in the chicken broth – about six cups, but you can adjust based on how thick you like your soup. I added the cumin, oregano, and a pinch of salt and pepper. Brought that all to a simmer and let it cook for about 20 minutes, until the chicken was cooked through and the flavors had a chance to mingle.

Making it Creamy

This is where the magic happens. I took about a cup of the hot broth and whisked in a couple of tablespoons of cornstarch. This makes a slurry, which is just a fancy word for a thickener. I poured that slurry back into the soup and stirred it up. Then, I added a good glug of heavy cream – maybe a cup? I just eyeball it, to be honest.

I let the soup simmer for another five minutes or so, just to thicken it up. And that’s it! I ladled it into bowls and topped it with some shredded cheese and a dollop of sour cream. You could also add some cilantro or chopped green onions if you’re feeling fancy.

• The soup is super flavorful, with a nice kick from the chiles.
• It’s creamy and comforting, perfect for a chilly evening.
• And it’s pretty easy to make, even if you’re not a pro in the kitchen.

Seriously, give this one a try. You won’t regret it!