Cream of green chile soup


Jim Harris

Arkansas Game and Fish Commission

Velvety texture and a zesty taste that’s sure to soothe and warm the soul on the coldest winter night are hallmarks of this broth. But its use of lime and cilantro harken to warm months, too. This recipe calls for mild green chiles (Anaheim or New Mexico), but substitute a hotter variety if you want to keep life spicy. A trip to a Latino grocery may be necessary for crema Mexicana and Mexican oregano, which is sweeter and more intense than the familiar Mediterranean oregano.

In the version made for KATV, Channel 7’s “Good Morning Arkansas,” Jim Harris of the AGFC substituted two medium-sized jalapenos for one Anaheim pepper. Also, while the original recipe calls for putting the simmered peppers and seasoning soup mixture in a food processor to smooth it out, Jim suggests an immersion blender and never removing the soup from the original pot/Dutch oven.


12 fresh mild green chiles (Anaheim)

1 tbsp. butter

1 large sweet yellow onion, chopped

6 cloves garlic, minced

1 tsp. Mexican oregano

1 quart chicken stock

15-ounce jar crema Mexicana

Fresh cilantro



Roast the 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 a Dutch oven over medium heat. Sauté onion 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 leave in the pot and use an immersion blender) and puree until texture is smooth. Return to the pot and stir in the crema. Keep warm – do not boil – until ready to serve. Garnish with chopped fresh cilantro and a lime wedge.

Originally written by Trey Reid for “A Celebration of Conservation: 100 AGFC Recipes.”

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