Green Chili Soup

Green Chili Soup
Here is another recipe from Sandy’s archives. I tried this recipe in December and was very pleased with the results. This is a great soup to start a Mexican meal, or to serve for lunch.

Blend the mushroom soup and green chili in a blender. Add the milk, half and half, and continue to blend until creamy. Add the remaining seasonings and heat in a pot over medium heat to boiling stage. Transfer to serving dishes and garnish with cilantro. Serve hot.

For a unique presentation, serve this soup in a hollowed out bread round as illustrated. Save the remains from the hollowed out bread round to use as bread crumbs in other dishes.

  • 1 can cream of mushroom soup
  • 1 large can Ortega diced green chili
  • 1 cup milk
  • 1 cup half and half
  • 1 dash nutmeg
  • 1 dash cayenne pepper
  • 1 sprig cilantro for garnish

Blend the mushroom soup and green chili in a blender. Add the milk, half and half, and continue to blend until creamy. Add the remaining seasonings and heat in a pot over medium heat to boiling stage. Transfer to serving dishes and garnish with cilantro. Serve hot.

For a unique presentation, serve this soup in a hollowed out bread round as illustrated. Save the remains from the hollowed out bread round to use as bread crumbs in other dishes.

  • Yields: 3 servings
  • Preparation Time: 15 minutes
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