Green Chili Soup

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Are you ready to make the greatest green chili soup out there? Well here it is, strait from New Mexico with Hatch Green Chilies. If you don't have any fresh roasted green chilies available in your country or state, just use 2, 4oz cans of diced green chilies. Feel free to add more if you prefer.

Green Chili Soup Ingredients

Green Chili Soup Ingredients

This recipe calls for:

1 large Onion

4 to 5 Cloves of Garlic

2 Stocks Celery

2-3 Cleaned and Stemmed Green Chilies

2 Tablespoons Olive Oil

1 Can (14 Onuses) Diced Tomatoes

1 Russet Potato Diced

7 Cups Chicken Broth

1 Teaspoon Salt

For a hot batch of green chili soup, use hot green chilies; deseed only one. However I don't suggest doing this the first time, this is extremely hot. For medium leave seeds in only on. For mild deseed all three. If you do not have fresh roasted green chilies available just use 2, 4oz cans of green chili.

Green Chili Soup Equipment

Green Chili Soup Equipment

For this recipe you will need:

Soup Pan (with Lid)

Knife

Stirring Spoon

Measuring Spoon

Measuring Cups

Can Opener

Chopping Green Chili Soup Ingredients

Step One: Chopping Green Chili Soup Ingredients

First, chop the onion as shown in the picture to the left. Then mince the 4 to 5 cloves of garlic, slice the 2 stocks of celery, and chop the potato along with the 3 green chilies. Make sure that your knife goes all the way through the green chili and severs its veins. If you are using can green instead of fresh go ahead and drain the liquid off of them.

Adding Green Chili Soup Ingredients

Step Two: Putting It All Together

Now, here's where we get started!

Sauté in a sauce pan on low heat:

2 Tablespoons Olive Oil

1 Chopped Onion

4 to 5 Minced Garlic Cloves

2 Stalks of Celery

Make sure to stir this often leaving the lid on. Once the onion and the celery have become clear move on to the next step. This should take at least 30 minutes.