Creamy Green Chile Chicken Soup


  • 1 pound boneless, skinless chicken breast, trimmed
  • 2 cups reduced-sodium chicken broth
  • 4 New Mexican green chiles or poblano peppers (see Tip)
  • ½ cup dry white wine
  • ½ cup all-purpose flour
  • 2 cups reduced-fat milk
  • ½ teaspoon salt
  • + 3 more ingredients
    • ¼ teaspoon ground white pepper
    • ¼ teaspoon dried oregano, preferably Mexican
    • 2 tablespoons minced cilantro

Preheat grill to medium-high (if grilling chiles) or preheat oven to 400°F (if roasting chiles). Place chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a simmer and cook, turning the chicken halfway through, until no longer pink in the middle, 10 to 15 minutes, depend...

View full recipe at SpringPad


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