The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 17, 2012
very easy to make. My husband is very picky and he said "this is definitely a keeper"... thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 24, 2012
Ooh, this is so good! Enjoy it with some fresh, fluffy flour tortillas, and make sure you're using the right kind of chiles. (What kind? Keep reading.) This is meant to be made with New Mexico green chiles, which are mostly grown in Hatch, NM. (Many say Hatch Green Chiles right on the container.) The canned ones usually have little or no heat, and often very little flavor except that "canned" flavor. If you can find jarred or frozen green chiles (like those from 505 or Bueno), those are WAY better. They range from Mild (little or no heat) to Hot, which is not for the faint of heart. I highly recommend jars of 505 Southwestern Medium Green Chiles for the average person. They have lots of flavor, just the right amount of heat, and few skins (which the frozen ones seem to abound in). I reduced the amount of flour to equal the amount of butter, and added a good bit of onions and garlic (or you can use their powdered versions, if you prefer). If your soup seems bland, add some chicken bouillon or more onion, garlic, or green chiles. (I doubled the green chiles for mine.) For the person who said it burned going down, you probably used the wrong "green" chile. In some places, jalapenos may be the only "green" chiles you can find, but the color doesn't make them GREEN CHILES. Jalapenos are usually hotter than green chiles and don't have the same flavor. (Or maybe you just need to let your soup cool down before you take a bite.)
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Photo by JLANAM

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 27, 2011
Very tasty and easy to make. I added cooked potatoes and used leftover chicken from a previous dinner.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 5, 2011
This was really good - I like it hot so I used roasted Hatch chile and doubled the amount. I also used a clove of garlic rather than the garlic powder. Next time I will use a little less flour or more broth because it was a little thicker than I would like, but the taste was excellent!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Photo by Suz
Reviewed: Oct. 13, 2011
Really yummy. You will have to thin out any leftovers with a little milk when you re-heat it. I never heard of this soup before but I like green chilis so I thought I would try it. It is very rich but I will be making this again. Next time I think I will add some onion, carrots and potatoes.
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Photo by Suz

Cooking Level: Intermediate

Living In: Faribault, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Photo by txtornado57
Reviewed: Aug. 9, 2011
Delicious! what more can i say...great recipe. just had to add more broth because it was too thick. other than that is was perfect!
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Photo by txtornado57

Cooking Level: Beginning

Home Town: Casa Grande, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 22, 2011
Easy! Tasty! Smooth & creamy. I love this soup. I think next time I will add a few potatoes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 30, 2011
Delicious! I wanted to keep this meat free, so instead of chicken broth I used vegetable broth. I sauteed some diced onions in the butter before adding the flour and liquids and removed the chicken pieces from the ingredients, substituting diced southwest tomatoes (and chiles), sweet corn, and hominy instead. It came out WONDERFUL, but a little too thick. Next time I'll just add more broth. I'm so keeping this recipe--THANK YOU!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 24, 2011
awesome!!!1!!!1111!!one!!
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Photo by xtinab33

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 16, 2011
So yummy. I added peas, carrots, extra chicken, cumin and several dashes of tabasco. Thanks for an easy, comforting and flavorful soup!
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Cooking Level: Intermediate

Living In: Franklin, Tennessee, USA

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