Denver Green Chili

OOPS! Dish too spicy-hot??? Suggestions for cooling it down are at: http://denvergreenchili.com/reduceheat.aspx
Recipe of the Week - 9/28/08 Chile Corn Soup	Steaming Chili Pepper on Fork Framed Photographic Print Buy at AllPosters.com

I'm taking a break from champion green chile recipes to give
you a very, very simple but really good soup recipe! I invented
this. I knew it would be good and it is!

It is soupy, not thick, and tasty. Very versatile - I might add
diced bell peppers, garlic, tortilla chips, chopped olives - use
your imagination!

I used Big Jims (medium hot) - and it needed the sour cream
to tone down the heat a bit and round out the taste. If you
end up with too much heat, you can always add more sour cream.
If you want to adjust the heat to taste, set aside half the chicken
broth. Mix everything and taste. If you want it hotter, puree the
rest of the chicken broth with more chiles. You can also dump
all or part of the soup back in the blender with more chiles.


Chile Corn Soup


Ingredients:

1/2 cup green chiles (4 oz can)
1 14 oz can of chicken broth
2 14.75 oz cans of creamed corn
1/4 cup sour cream
diced tomatoes & chopped fresh cilantro for garnish

Preparation:

1. Puree chicken broth and green chiles in blender.
2. Combine the puree with remaining ingredients in a pot on stove
and heat.
3. Garnish with diced tomatoes and cilantro ... or whatever
you wish & serve!


Preparation time: 5 minutes
Serves: about 4




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Have a hot week!

Anita

denvergreenchili@gmail.com

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