Creamy Green Chile Chicken Soup



Makes: 4 servings, 11/2 cups each

Active time: 50 minutes | Total: 50 minutes


Here’s a favorite Southwestern chicken soup rec- ipe featuring the exquisite New Mexican green chile (but poblano peppers work well too). Tradi- tional versions of this creamy green chile chicken soup recipe are made with heavy cream or half- and-half, but our recipe for this healthy chicken soup is made creamy with thickened low-fat milk.


  1. pound boneless, skinless chicken breast, trimmed
  2. cups reduced-sodium chicken broth 4 New Mexican green chiles or poblano peppers (see Tip)

½ cup dry white wine

½ cup all-purpose flour 2 cups reduced-fat milk

½ teaspoon salt

¼ teaspoon ground white pepper

¼ teaspoon dried oregano, preferably Mexican

2 tablespoons minced cilantro


  1. Preheat grill to medium-high (if grilling chiles) or preheat oven to 400°F (if roasting chiles).
  2. Place chicken and broth in a large sauce-pan; bring to a boil. Cover, reduce heat to a simmer and cook, turning the chicken halfway through, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from the heat. Transfer the chicken to a clean cutting board, leaving the broth in the pan. When cool enough to handle, shred or chop the chicken into bite-size pieces.
  1. Meanwhile, grill chiles, turning frequently, until blistered on all sides, about 15 (Alternatively, roast on a baking sheet, turn- ing once or twice with tongs, until blackened in places, 15 to 20 minutes.) When cool enough to handle, peel and remove stems and seeds. Finely chop 2 chiles; puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.
  1. Whisk 1/2 cup of the broth in a bowl with wine and flour until Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed chiles and the chicken.

Add milk, salt, white pepper and oregano; heat, stirring frequently, until steam- ing and hot, but not boiling, 10 to 15 minutes. Remove from the heat and stir in cilantro.

Per serving:

299 calories; 5 g fat (2 g sat, 2 g mono); 72 mg cholesterol; 26 g carbohydrate; 0 g added sugars; 32 g protein; 2 g fiber; 687 mg sodium; 737 mg potassium. Nutrition bo- nus: Vitamin C (280% daily value), Potassium (21% dv), Vitamin A (20% dv), Calcium (18% dv), Iron & Magnesium (15% dv).


New Mexico chiles (aka Anaheim chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there’s no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.