Friday, December 30, 2011

Roasted Green Chilies in Cumin-Garlic Cream Soup

Made Chili Chicken Tacos for dinner. Was having company and didn't think I had enough taco fixings to fill everyone. So, I fixed this soup. Got a lot of complements and the recipe was copied and sent home with the company.

4 large fresh mild green chilies, such as anaheim or poblano, or a combination of 4 green bell peppers and 2 jalapenos
Equal amount of corn as the chilies once the chilies have been diced
2 Tbs butter
1 onion, finely chopped
3 garlic cloves, finely chopped
1/4 tsp ground cumin
1 cup light cream
1 cup chicken or vegetable stock
salt and pepper
1 lime, halved, to serve

Roast the mild chilies, or the combination of bell peppers and jalapenos until the skins are charred. Follow instructions on website for removing skins, seeds, and stem.
Melt the butter in a large frying pan, saute the onion and garlic for 3 minutes. Sprinkle with cumin and season with salt and pepper.
Stir in the sliced chilies and corn. Pour in the cream and stock. Cook over medium heat, stirring, until the liquid reduces in volume and forms a richly flavored sauce.
Transfer to a serving dish and serve warm, squeezing over lime juice at the last minute.


  1. Be careful, Nicole, the spiciness level of this recipe can get out of hand fast.

  2. Oh, I am making this tonight. Good thing I read the comments. :) Hey, could you put a 'soup' label on this, please, so I can find it again!

  3. WHOA! That was good!!! 1 anaheim, 1 poblano, and 1 green bell pepper. Jess is right, no need to have a heavy hand with the spices. The recipe does all the work for you. Thanks Jess!!!