Southwestern Recipes
Green Chile Soup
Ingredients
- 1/2 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 teaspoon water
- 1 teaspoon vegetable oil
- 12 fresh or frozen, thawed wanton skins
- 1 tablespoon butter
- 1 leek (white part only), thinly sliced
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/2 (7 ounce) can chicken broth
- 1 cup water
- 2 (4 ounce) cans chopped green chiles, drained and rinsed
- 2 cups milk
- 8 tablespoons all-purpose flour
- 1/2 teaspoon ground cumin
Instructions
- Heat oven to 375 degrees F.
- In a small bowl, combine chili powder, garlic powder and onion powder. Stir
in 1 teaspoon each water and oil.
- Cut wonton skins in half diagonally and place on large ungreased baking
sheet. Brush wontons with chili powder mixture. Bake for 5 to 6 minutes or until crisp.
- Cool completely on wire rack.
- Heat butter in medium saucepan over medium-high heat. Add leek, celery and
garlic; cook 4 minutes or until softened, stirring occasionally.
- Stir in chicken broth, 1 cup water and chiles. Heat to a boil.
- Whisk together milk, flour and cumin until smooth. Add milk mixture to saucepan
and cook until thickened, stirring constantly, about 4 minutes.
- Ladle into individual soup bowls. Serve with seasoned wontons.
- Garnish with fresh cilantro, if desired.
Serves 4.