Grilled Chicken & Green Chili Soup W/Cilantro Cream

Posted to the FoodWine Mailing list by Laura Hunter

Recipe By Chef Rich Lemoine, Salt Marsh Tavern, Kennebunkport, ME

1/2 pound butter
3/4 cup flour
1/2 bunch celery -- coarsely chopped
2 large onions -- coarsely chopped
2 cups mild green chilies -- diced
6 cloves garlic -- crushed
1 gallon chicken stock (preferably homemade) -- heated
2 cups grilled chicken -- cubed
Plenty of the following seasonings:
ground cumin, salt, pepper, white pepper oregano, chopped parsley

Cilantro Cream

3/4 cup sour cream
1 bunch cilantro
1/4 teaspoon white pepper
1/4 teaspoon salt
1/2 teaspoon ground cumin
scallions -- chopped


In a large stockpot, saute all vegetables in the butter for about 10 minutes or until wilted. Add flour to make a roux, then add hot chicken stock and remaining ingredients. Simmer for 10 minutes.

For cilantro cream: Put all ingredients in a blender and blend until smooth. Put cream in a squeeze bottle or a baggie with one corner snipped off.

Put soup in individual serving bowls. Garnish with cilantro cream and chopped scallions.

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