Roasted Green Chile Soup

Here in the southwest, fall at the farmers market means the smell of green chilies roasting. And, growing up in wester New York, this tasty treat is new to my kitchen. What does one do, while figure out a way to turn it into a soup as the weather shifts to brisk. I hope you enjoy this creation.

Time saving tip: At some point I heard the saying, “frozen soup in your freezer is true security”. Double or even triple this batch and stock up for quick and easy dinners on busy days.

Does soup just not cut it for dinner? Add a whole grain to the soup, like quinoa or brown rice, to make a hearty dish. Or serve with a baked sweet potato, or side salad.

Ingredients:

2 cups roasted green chilies, diced
1 white onion, diced
2 garlic cloves, minced
1 32 oz container chicken or veggie stock
2 ears fresh corn, kernels cut off cob, cob discarded of
Salt & pepper to taste
1 tablespoon turmeric
1 tablespoon curry powder
1/4 cup cilantro, chopped
3/4 cup coconut milk

In medium soup pot, add 1 tablespoon olive oil and chopped onion over medium heat. Cook for
around 5 minutes or until onion is soft, stirring occasionally. Next add chilies, cooking down until all water has
evaporated.

Then add garlic, cooking for another 2 minutes. Lastly add in your spices (turmeric & curry powder) and stock to your onion mixture, cover and let simmer for 30 minutes.
You’re welcome to cook a little longer to maximize flavor.

Next, puree the mixture with an immersion blender or regular blender, batching if needed. Add pureed mixture back to pot. Lastly add in your fresh corn (option to grill), coconut milk, cilantro, salt and pepper, mix well. You are ready to serve!

Option to top with freshly chopped cilantro, and a dash of coconut milk. Heat will be determined by
chili batch. Add hot sauce to spice it up or coconut milk to cool down.

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