Cream of Green Chile Soup


Trey Reid

Arkansas Game and Fish Commission


12 fresh mild green chiles

1 tablespoon butter

1 large sweet yellow onion

6 cloves garlic

1 teaspoon Mexican oregano (Mediterranean oregano may be substituted)

1 quart chicken stock

15-ounce jar crema Mexicana

Fresh cilantro



Roast whole green chiles, turning frequently, under a broiler or on a grill. Char skins until they're blistered and brown (4-5 minutes); place in a zip-seal bag 10-15 minutes. Remove chiles, peel skins, and remove stems, veins and seeds. Chop and set aside.

Melt butter in a stock pot or Dutch oven over medium heat. Saute onions 5 minutes or until tender. Stir in garlic and oregano; cook a minute longer. Add chiles and chicken stock; bring to a boil. Reduce heat to low, cover, and simmer 15-20 minutes.

Transfer to a food processor or use an immersion blender to puree until texture is smooth. Return to pot and stir in cream. Keep warm - do not boil - until ready to serve. Garnish with chopped fresh cilantro and lime wedge.

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