Green Chile Chicken Bisque

Laura Johnson

By
@ljohnson58

This is a great hearty soup on a cold winter night! Substitute almond milk to reduce calories if you want.


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Rating:

Serves:

6

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

1/3 c
butter
1/2 c
all purpose flour
1 1/2 c
milk
2 can(s)
chicken broth
3 c
cooked chicken breast cut into bite-sized pieces
2 can(s)
choppend green chiles (6 oz cans)
1/4 c
onion, chopped
1/4 c
celery, chopped
1 pinch
garlic powder
salt and pepper to taste

Directions Step-By-Step

1
In large pot, melt butter. Add flour and stir the resulting pase over medium heat. Add milk and broth, reserving 1 T of broth and whip to eliminate any lumps. Bring to a boil and reduce to simmer.
2
In large skillet, saute celery and onion in the 1 T of broth until both are tender.
3
Add chicken, chiles and sauted onions and celery to soup. Simmer for 30 minutes or until thickened.
4
Add garlic, powder, salt and pepper.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southwestern