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Add a photoServings: 8 Bowls
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Ingredients
- 1 1/2 cups chicken broth
- 1/3 cup minced onion
- 1 large garlic clove
- 1/2 pound fresh mild green chiles, such
- as Anaheim, roasted and chopped
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/4 teaspoon ground cumin
- 1 cup half-and-half
- Freshly ground white pepper, to taste
Directions
- In a saucepan bring the broth to a boil with the onion. Boil the
- mixture for 5 minutes, and let it cool.
- In a food processor chop fine the garlic and the chiles; add the
- cream cheese, sour cream and cumin.
- Blend the mixture until it is
- combined well. With the motor running add the broth mixture in a
- steady stream. Blend the mixture until it is combined well, and
- transfer it to a large bowl.
- Stir in the half-and-half, white pepper and salt to taste, and chill
- the soup, covered, for at least 2 hours or overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 8 servings | |
| Calories 204 | |
| Calories from Fat 167 | 82% |
| Total Fat 19.0g | 24% |
| Saturated Fat 10.97g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 309mg | 13% |
| Potassium 198mg | 6% |
| Total Carbs 5.46g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.22g | 1% |
| Protein 3.92g | 6% |
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