10.09.2014

Green Chile Chicken Soup



1 c butter
1 c flour
8 c chicken broth
1 tsp garlic salt
1 tsp seasoned salt
½ tsp pepper
2 can green chilies
1 ½ c cubed cooked chicken
2 c sour cream
Diced cooked potatoes

Melt butter in pan; add flour. Cook over low heat 2-3 minutes, stirring constantly.  Add chicken broth. Blend until thick and smooth. Add seasonings and simmer a few minutes. Add green chilies and juices.  Add chicken and potatoes. Mix in sour cream. Heat thoroughly.

*I usually reduce the butter by almost half and then thicken at the end with potato flakes

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