Green Chile Chicken Bisque

Laura Johnson


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


☆☆☆☆☆ 0 votes

15 Min
40 Min
Stove Top


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  • 1/3 c
  • 1/2 c
    all purpose flour
  • 1 1/2 c
  • 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

How to Make Green Chile Chicken Bisque


  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.

Printable Recipe Card

About Green Chile Chicken Bisque

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

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