Garlic Chile Soup
Author: Anita
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Ingredients
  • 4 4-1/2 inch diameter sourdough bread boules (little round loaves) or about 4 cups sourdough bread torn into about 1 inch pieces (if you plan to serve this in regular bowls)
  • 4 tbsp olive oil
  • 8 large garlic cloves, peeled and sliced
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • 4 14.5 oz cans chicken broth
  • ¾ cup mild green chiles
  • 3 eggs, lightly beaten
  • 2 tbsp fresh chopped oregano leaves
  • 3 limes (2 squeezed and 1 sliced in wedges for garnish)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium skillet, warm the olive oil over low heat and add the garlic slices. Cook until soft but not yet starting to brown, about 5 minutes. Remove and discard the garlic cloves.
  3. If you are serving the soup in bread bowls, take a knife and cut a cone out of the top of each boule. Then with your fingers, pull chunks of bread out of the inside of each leaving a wall of bread ¼ to ½ inch thick for each bread bowl. Also tear chunks off the inside bread on the cone you cut out. (You will end up with about 5 cups of torn bread and you will probably use only about 4 cups.)
  4. Place the torn bread pieces in a bowl and drizzle the garlic oil over them. Sprinkle with the salt and pepper and toss to thoroughly coat the bread with the oil. Spread the bread evenly into a shallow rectangular baking dish and back for 15 minutes or until golden brown and crisp. Remove and set aside.
  5. In the meantime, pour 1 can of chicken stock into a blender and add the green chiles. Pulse until mostly pureed but with some chunks of green chile remaining. Pour into a soup pot.
  6. Add the remaining 3 cans of chicken broth and heat over medium heat to bring to a simmer.
  7. Gradually pour the eggs in while stirring constantly, and continue stirring until eggs are set - about 3 minutes. Then add the oregano and the juice of 2 limes (about 4 tablespoons).
  8. Place about a cup of the toasted garlic bread pieces in each bowl or bread bowl and pour the soup over them.
  9. Garnish with a wedge of lime and serve. (See notes for variations...)
Notes
*Use as little or as much toasted garlic bread as you wish. If you fill the bowl with bread before pouring the soup over, you will have a thick soup. You can use leftover garlic bread pieces in a salad or as a topping for a casserole.

** Variations: I added ½ cup shredded rotisserie chicken per serving and topped with shredded Colby Jack cheese and microwaved it for 2 minutes. This was a big hit.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/garlic-chile-soup/