Place 3 green chilis under the broiler. Turn
occasionally until brown on all sides. Wrap in foil
for 10 minutes to sweat. Peel loose skin off of
chilis. Deseed and chop for soup
Melt butter in soup pot. Stir in the flour until
smooth. Continue to stir regularly to create a
roux. The roux is ready once it begins to tan and
smell nutty. Just shy of peanut butter colored.
Add remaining ingredients. Stir until smooth and
cook over medium heat for about a half hour.
Originally Submitted
1/31/2023
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