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Creamy Green Chile Chicken Soup

September/October 2013

Your rating: None Average: 3.3 (20 votes)

Here’s a favorite Southwestern chicken soup recipe featuring the exquisite New Mexican green chile (but poblano peppers work well too). Traditional versions of this creamy green chile chicken soup recipe are made with heavy cream or half-and-half, but our recipe for this healthy chicken soup is made creamy with thickened low-fat milk.


Creamy Green Chile Chicken Soup Recipe

Makes: 4 servings

Serving Size: 1 1/2 cups each

Active Time:

Total Time:

Ingredients

  • 1 pound boneless, skinless chicken breast, trimmed
  • 2 cups reduced-sodium chicken broth
  • 4 New Mexican green chiles or poblano peppers (see Tip)
  • 1/2 cup dry white wine
  • 1/2 cup all-purpose flour
  • 2 cups reduced-fat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon dried oregano, preferably Mexican
  • 2 tablespoons minced cilantro

Preparation

  1. Preheat grill to medium-high (if grilling chiles) or preheat oven to 400°F (if roasting chiles).
  2. Place chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a simmer and cook, turning the chicken halfway through, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from the heat. Transfer the chicken to a clean cutting board, leaving the broth in the pan. When cool enough to handle, shred or chop the chicken into bite-size pieces.
  3. Meanwhile, grill chiles, turning frequently, until blistered on all sides, about 15 minutes. (Alternatively, roast on a baking sheet, turning once or twice with tongs, until blackened in places, 15 to 20 minutes.) When cool enough to handle, peel and remove stems and seeds. Finely chop 2 chiles; puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.
  4. Whisk 1/2 cup of the broth in a bowl with wine and flour until smooth. Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed chiles and the chicken. Add milk, salt, white pepper and oregano; heat, stirring frequently, until steaming and hot, but not boiling, 10 to 15 minutes. Remove from the heat and stir in cilantro.

Tips & Notes

  • New Mexico chiles (aka Anaheim chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there’s no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.

Nutrition

Per serving: 299 calories; 5 g fat (2 g sat, 2 g mono); 72 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 32 g protein; 2 g fiber; 687 mg sodium; 737 mg potassium.

Nutrition Bonus: Vitamin C (280% daily value), Potassium (21% dv), Vitamin A (20% dv), Calcium (18% dv), Iron & magnesium (15% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 1/2 reduced-fat milk, 3 lean meat


More From EatingWell

Recipe Categories

Type of Dish
Soups/stews
Ethnic/Regional
Mexican
Southwest
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Grill/BBQ
Meal/Course
Dinner


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