Grilled Chicken & Green Chili Soup With Cilantro Cream
Recipe: #13115
July 15, 2014
Categories: Chicken, One-Pot Meal, Gluten-Free, Low Carbohydrate, No Eggs, more
"Great soup for a cold winter night. I've made this in my slow cooker also."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (379.3 g)
- Calories 532.7
- Total Fat - 37.1 g
- Saturated Fat - 22.4 g
- Cholesterol - 282.1 mg
- Sodium - 1078.5 mg
- Total Carbohydrate - 31.9 g
- Dietary Fiber - 7.2 g
- Sugars - 7.7 g
- Protein - 19.2 g
- Calcium - 107.5 mg
- Iron - 4 mg
- Vitamin C - 28.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large stockpot, sauté all vegetables in the butter for about 10 minutes or until wilted. Add flour to make a roux, and then add hot chicken stock and remaining ingredients, except for last 6.
Step 2
Simmer for 30 minutes.
Step 3
For cilantro cream: Put all ingredients in a blender except for chopped scallions and blend until smooth. Put cream in a squeeze bottle or a baggie with one corner snipped off.
Step 4
Put soup in individual serving bowls. Garnish with cilantro cream and chopped scallions.
Tips
- Large stockpot
2 Reviews
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