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Grilled Chicken & Green Chili Soup W/Cilantro Cream

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“Great soup for a cold winter night.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large stockpot, sauté all vegetables in the butter for about 10 minutes or until wilted. Add flour to make a roux, and then add hot chicken stock and remaining ingredients, except for last 6.
  2. Simmer for 30 minutes.
  3. For cilantro cream: Put all ingredients in a blender except for chopped scallions and blend until smooth. Put cream in a squeeze bottle or a baggie with one corner snipped off.
  4. Put soup in individual serving bowls. Garnish with cilantro cream and chopped scallions.

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