Surprisingly Good Green Chile Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Soups from scratch can't be beat, no question. But if you like canned soup on occasion - and love green chiles - you may find this to be surprisingly good. It is much much better than it sounds. Ingredients:
1 can condensed mushroom soup |
1 4-oz can green chilies (hatch whole chiles preferred*) |
1 soup can half and half (fat free is okay) |
Directions:
1. Rough chop the green chiles, then put all the ingredients into a blender and blend until smooth. Pour puree mixture into a medium saucepan and heat. Serve.
2. Important: The green chiles must be pureed to make the flavor pop. If you just put these ingredients into a pan and heat them, the dish will taste like cream of mushroom soup with green chiles in it - and that's not a good thing. When pureed, the green chiles permeate the soup with their flavor, and it truly becomes a green chile soup rather than a mushroom soup.
3. * Whole green chiles are recommended because, in my experience, you are less like to find bits of the chile's hard outer shell remaining. That sharp-edged shell sticks to the roof of your mouth like bits of popcorn kernel shell. You could, of course, strain the puree before heating it to make sure no shell gets through.
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