Snow days, warm fires, hot drinks!

It's an especially COLD winter here in Kentucky!  We've had a lovely set of storms and days that justified my enormous expenditure on our woodburning stove this past year.  I for one have been glad to "need" it.  Somehow it made me feel better!  It also has been a great excuse for cooking more yummy soups, chile and other cold weather delights.  One of our favorites has become a Creamy Green Chile Chicken Soup.  It's really really really easy and really good!  The whole family loves it - which says something when she-who-is-four-and-super-picky will chow down on a bowl!  I serve it with an easy salad and bread.  Perfect for those cold nights or lunches when everyone needs a warm up!  

Hope you enjoy!  

Creamy Green Chile Chicken Soup

Adapted quite a bit from "A Taste of Enchantment"

1 Tbs. coconut oil

1/2 onion diced finely

2 garlic cloves, minced

3 c. chicken stock

2 c. chicken, cooked and shredded (Store-bought rotisserie works here – especially if you are short on time! I also keep bone on chicken breast to easily stick in the oven for oven roasted in a pinch.  So easy, salt, pepper, and roast – then pull off bone!)

1 c. green chile, diced (two small cans will equal about 1 c. – that is if you can’t get fresh!)

1 can diced potatoes – or about 1.5 c. diced potatoes (I like canned because they potatoes hold up so well in soups.)

1 Tbs. flour

8 oz. cream cheese, softened

1 c. half and half (milk will work just fine)

1/2 tsp. garlic powder

1/4. tsp. onion powder

1/4 tsp. salt

¼ tsp. pepper

In your dutch oven, heat oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook for about a minute, until fragrant. Add chicken stock, raise heat and bring to a boil.

When stock is boiling, remove 1/2 c. of broth and let it cool. To the boiling broth, add shredded chicken and green chile.

After reserved broth is cool, add 1 Tbs. of flour to it and whisk until well blended. Add the flour mixture back into the boiling broth and mix well. Cook for 15 minutes, stirring frequently.

Mix the milk or ½ and ½ and the cream cheese together.  If it’s a bit lumpy that is fine because the cream cheese will melt in the soup.

Add the cream cheese mixture gradually into the soup, whisking constantly. When cream cheese mixture is added, reduce the heat to a simmer then add in the rest of your spices (garlic powder, onion powder, salt, and pepper). Don’t boil at this point!

Simmer the soup for 10 minutes, stirring occasionally until the soup thickens. Do not boil.

This will re-heat VERY well…. If you have enough left over! 

Keep warm and enjoy!