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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1In 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.
2In large skillet, saute celery and onion in the 1 T of broth until both are tender.
3Add chicken, chiles and sauted onions and celery to soup. Simmer for 30 minutes or until thickened.
4Add garlic, powder, salt and pepper.

About this Recipe

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