Recipe for cooking cream of green chile soup

Soups for Salads :: Vegetable Soups

Cream of Green Chile Soup

This soup was famous at the Anasazi in Midland, Texas, which has now closed.

1 1/2 C. chicken broth
1/3 C. minced onion
1 lrg. garlic clove
1/2 oz. fresh mild green chiles, such as
    Anaheim, roasted and chopped
8 oz. softened cream cheese
1 C. sour cream
1/4 tsp. ground cumin
1 C. half-and-half
Freshly-ground white pepper, to taste

In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 min., and let it cool.

In a food processor chop fine the garlic and the chiles; add the cream cheese, sour cream and cumin. Blend the mixture until it is Mix togetherd well. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is Mix togetherd well, and transfer it to a lrg. bowl. Stir in the half-and-half, white pepper and salt to taste, and chill the soup, covered, for at least 2 hr. or overnight.

Makes approximately approximately 8 C., servings 8 to 10.