Spinach Chile Soup
Author: Anita
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
  • 2 tbsp olive oil
  • 10 oz fresh spinach (7-8 cups)
  • 2 large cloves garlic, minced
  • ¼ cup diced green chiles
  • ¾ cup chopped onion
  • 2 tbsp (1/4 stick) butter
  • 2 tbsp flour
  • 1 14.5 oz can chicken broth
  • 1 cup whole milk
  • 1 tsp sea salt
  • ½ tsp cumin
  • ¼ tsp cayenne
  • ¼ tsp freshly ground black pepper
  1. In a large skillet or soup pot, heat olive oil over medium heat. Add the spinach and garlic, cover, and cook about 10 minutes until spinach is wilted, stirring occasionally. Stir in the green chiles.
  2. Put the mixture in a blender or food processor, pour in half the can of chicken broth, and blend until pureed. Set aside.
  3. Melt the butter in the pot and add the onions. Cook over medium heat until onions are soft. Sprinkle the flour and seasonings over the top and stir to combine. Cook for 2-3 minutes, stirring constantly, then gradually add remaining chicken broth and milk, stirring the whole time. Pour in the pureed spinach, then cook until thickened, about 5 more minutes.
  4. Add more salt, cumin, and cayenne to taste, if desired.
  5. Serve warm.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/spinach-chile-soup/