Hatch Chile Chicken Soup
1/2 cup butter
3/4 cup all-purpose flour
2 cups milk
3 cups water
2 cups cooked, boneless, skinless chicken, cut into bite-size pieces
1/2 cup chopped Hatch green chiles
Salt and pepper, to taste
Pinch of garlic powder
In a large pot, melt butter. Add flour, stirring the paste over medium heat. Cook long enough to cook the flour a bit.
Add milk and water, and stir to blend. If there are any lumps, use a whisk to stir them out. Bring to a boil; reduce to a simmer.
Add chicken. Add Hatch green chiles, salt and pepper and garlic powder. Stir well and cover. Simmer for 30 minutes.
Makes 4 servings.
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