CREAMY CHICKEN & GREEN CHILE SOUP RECIPE | a light, hearty, comforting one pot meal|

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven and place two fresh Anaheim Peppers on a baking sheet.

Broil the peppers on high for about 10 minutes on one side, then flip and broil for an additional 5 minutes.

Place the roasted peppers in a ziplock bag to steam and cool.

Chop one large yellow onion, three large stalks of celery, and half a red bell pepper, and set aside.

Peel the skin off the steamed Anaheim Peppers, remove stems and seeds, and chop them.

Chop half a pound of thick cut bacon into bite-sized pieces and cook in a large soup pot over medium to medium-high heat until crispy.

Remove the bacon and drain the grease, reserving some in the pot.

Add the chopped veggies to the pot and cook for about 10 minutes until tender.

Stir in 1/3 cup of all-purpose flour and cook for 1-2 minutes to eliminate raw flour taste.

Gradually add 7 cups of water, stirring to dissolve the flour.

Add 3 cups of 2% milk for creaminess.

Stir in 3 tablespoons of chicken bouillon and bring the mixture to a boil.

Reduce heat to a simmer and add the fresh diced green chilies, cooked bacon, 4 oz of cream cheese, and 2 tablespoons of ranch seasoning.

Add 3 cups of rotisserie chicken in chunks and 1/2 pound of fresh spinach, stirring to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens