Creamy Hatch Green Chile Soup

Serves 6
Ready In: 30 minutes

Ingredients:

1/4 cup butter
1/2 cup chopped green bell pepper
1/2 cup chopped sweet onion
1 cup cup sliced green onions, white and green parts
1/2 cup all-purpose flour
6 cups chicken stock
1 Tablespoon freshly chopped cilantro
1/2 cup finely shredded cheddar cheese
1/2 cup Mexican crema or regular sour cream

Directions:

1. In a heavy bottomed soup pot, melt butter over very low heat - you don't want it to brown.
2. Add all peppers and onions and cook over low heat for 10 minutes until vegetables are very soft but not browned. Stir often and keep an eye on them.
3. Stir in flour until well blended. 
4. Slowly pour in stock, whisking all the while. Cook until thickened, about 10 more minutes.
5. Remove from heat and blend with an immersion blender until smooth.
6. Stir in cheese, cilantro and crema and whisk until well blended and smooth. Top with sliced green onion and more chopped cilantro if desired.
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