12 Tablespoons chopped onion (I always use way less)
3/4 cup flour
6 cups broth (or milk if you want it creamier)
3/4 cup chopped green chili (3 cans)
10 springs Cilantro (I usually use dried and not very much)
3/4 cup canned milk (heavy cream if you want it creamier)
Salt and pepper
3-4 cups cooked chopped or shredded chicken
Melt butter and saute onion in a large dutch oven
Add flour, cook and stir for 3 - 4 minutes
Add broth
Puree chile and cilantro
Add to soup
Add salt and pepper
Add chicken
Add milk just before serving
Sprinkle with grated cheese before serving
Makes enough to feed 4 of us with leftovers
This recipe is actually tripled from the original one I have.
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