Spinach Chile Soup – full of flavor, pretty, nutritious, and even easy. Great by itself or with shredded chicken or veggies cooked in.
Boy, is this one good! Spinach Chile Soup is bursting with flavor and a nice heat. Not too fattening either. Easy to make. Pretty, a gorgeous green – I’ve gotten so I appreciate it when a dish comes out looking pretty without extra work. And an extra bonus – this one is very nutritious. It’s not gluten free, but if you want it to be, just make it without out the flour (no roux) and you can cut the butter down. It will be a lot thinner in consistency, but still very good.
I might try experimenting with this one where I’ll use this soup as a base and add other ingredients, like veggies and meat. It’s got lots of potential. We’re hitting lots of snow the next few days – gotta have soup on the stove! Hope you all try this – you’ll love it!
- 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
- 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.
- Put the mixture in a blender or food processor, pour in half the can of chicken broth, and blend until pureed. Set aside.
- 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.
- Add more salt, cumin, and cayenne to taste, if desired.
- Serve warm.
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