Cream of Green Chile Soup

This New Mexican Cream of Green Chile Soup rocked my world in 2009 the first time I tasted it in El Paso, Texas. The little downtown cafe served it in a warm cup before my sandwich was delivered and I could have drunk an entire vat of the cream soup.

It took me several attempts to replicate what I tasted in West Texas, and I am really in love with this soup as a starter to a luxurious meal. The recipe yields a lot of soup yet I have not endeavored to cut it down. I learned that I cannot keep leftovers in the house either, or I will eat it for every meal. My best recommendation is to package it in mason jars and gift it to your most favorite people.


2 yellow onions, chopped

8 garlic cloves, chopped

2 tablespoons olive oil (I like California Olive Ranch evoo)