Reviewed: Nov. 20, 2009

Excellent! I used Hatch green chile and some sauteed onions, but otherwise followed the recipe exactly. Very warming and comforting for someone suffering from the flu! Thanks for the recipe.

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vanessajbaca

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Nov. 14, 2009

I used 2 cups of NM green chile and added an additional cup of chicken broth, an additional cup of milk and 1 cup of heavy whipping cream. It tasted great and I will be making again. A very warm and creamy soup for a cold evening. Next time I may add some diced onion.

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Stephanie

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 3, 2009

This is a really good soup. Tastes great. It had the right amount of heat using the medium chillies I had put up this fall and a bit of cumin. Doubled the recipe for the next days lunches. Even better! This recipe will be used ALOT!

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Kathy D

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Reviewed: Dec. 8, 2008

Everyone loved it!! They want me to make it for our Christmas dinner

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joni

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Reviewed: Dec. 2, 2008

This is a fantastic soup, and is truly a family favorite. We used to order this soup when we lived in New Mexico, and I had to learn how to make it when we moved to Oregon. The recipe is spot on, with my only change being a double dose of the chile.

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Manke Monkeys

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Reviewed: Oct. 25, 2008

tasty. I sauted 1/2 c finely chopped onion and 1 garlic clove in the butter then whisked in the flour. I used 3 cups of water and 3 ckn bullion cubes to make the broth. I only had canned green chile, fresh would have made it even better. This is a good recipe. Great in a bread bowl.

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Heather

Cooking Level: Intermediate

Home Town: Kamas, Utah, USA

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Reviewed: Oct. 6, 2008

This soup was delicious! Just a few adjustments I made: added one bag of steamed corn (for texture), 1 extra can green chiles, 4 cups chicken stock (to lessen the thickness). It really was a great soup, all my friends loved it and want it again soon.

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tieki rae

Cooking Level: Beginning

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Reviewed: Dec. 29, 2007

This recipe is a great base! To add some more flavor I added garlic and some chopped onions to the melted butter before adding the flour. I also added a little less flour because I thought the flavor came through to much. You could add a little more chicken broth too, if its still to creamy. After the soup cooked for a little bit I added quite a bit of cumin and a chicken bullion cube for more flavor. The soup itself however is so simple that you could add just about any seasoning you want. I also found that it really doesn't need to be simmered as long as it says, but it does help the flavor of the chilies to come out. Also, it helps to add some crushed red pepper if the chilies aren't spicy enough for you. After its cooked you almost don't need to add any salt because the flavor is so good, but it never hurts!

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ED

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Reviewed: Jun. 17, 2007

Really very thick, not the best in a spicy soup. The chiles were a nice touch, but this burned going down. Was not impressed. Thanks anyways, but we won't be making this again.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 14, 2006

This is a great base for people like me, who do not make cream soups very often. However, I did scale down both butter to 1/4 cup, added a medium fresh onion and 2 cloves of garlic. I also scaled down the flour (I don't like thick, cream soups) I also added about 1.5 cup of fresh roasted green chiles. Live in NM, so its widely available. If anyone can access anaheim chiles to roast or frozen Bueno chiles...lucky you. It makes a huge difference!

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smloopy

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Apr. 14, 2006

Agree with reviewer who likened it to condensed cream of chicken soup. The flavor was decent, but it was a bit on the thick side for us.

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Chicken_Livers_Stink

Cooking Level: Intermediate

Home Town: Clinton, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 26, 2006

It was ok, but was more like cream of chicken soup from a can with a zip of green chiles. It would be an excellent base to use instead of the canned version called for in many casseroles.

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Jan. 22, 2006

a good soup.

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Michael

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Italy, Texas, USA

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Reviewed: Jan. 18, 2006

Everyone loved it. Will make again. Thanks

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Debbie W.

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Reviewed: Jan. 12, 2006

I might just be a spicy girl, but even after I added enchalada sauce, cumin, green chile powder and hot sauce, it was still a little bland for me. The recipe does offer a nice base to experiment though, so thank you!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jan. 5, 2006

My family really liked this recipe! I did make a few changes, though. I put in 2 cans of green chiles instead of 1 and I added a can of enchilada sauce. My husband added some hot sauce to his, too. Thanks for the great recipe!!!

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KDiamond

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Reviewed: Jan. 2, 2006

I thought this would be a little thick for our tastes so I only used half the a mount of butter and flour called for. Also added sauteed minced onion because I thought it might be bland even though the description calls it a spicy soup. It still was bland after following the recipe so I doctored it up with hot peppers and some cumin and then it had a good flavor and was a nice 'comfort' soup for a cold winter's night.

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Dec. 26, 2005

Very tasty and very easy. My kind of recipe!

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Diane

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Loogootee, Indiana, USA

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Reviewed: Dec. 21, 2005

Great Stuff! Thanks Ann... I did add a medium onion and Bell Pepper, sliced mushrooms, upped the amount of chicken and increased the Diced Green Chiles to 2 small cans. I adjusted the consistancy by adding water or milk as I saw fit. Simmered it a bit longer as well, just because I had nothing else to do. I served this over white rice, came out great. We will be having this again. This dish can be eaten as a bowl of soup, or served over Rice, noodles or what ever you desire. It's Very versatile when it comes to serving selections and advantages.

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KJVFKSMITH

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Reviewed: Dec. 19, 2005

I prepared this yesterday for Sunday supper on a wet, wintry day. It really did hit the spot. Both my husband and I truly enjoyed it and I definitely plan on keeping this recipe for future use. The only alteration I made was at

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M. Smallwood

Cooking Level: Intermediate

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