University of Illinois Extension

Green Chile Soup

3 Cup diced onion
4 oz butter or margarine
3 qt half & half
1 qt heavy cream
2 cans diced green chilies
2 lb sour cream
4 tsp chicken base
2 tsp whit pepper

Sauté onions in butter until soft, add green chilies, cook 2 minutes. In a separate pan heat cream and half & half to just below boiling. Combine chicken base and sour cream. Whip into onion chili mix. Slowly pour in the cream and season with white pepper. Simmer for 5 minutes. Do not boil..
Serves 12 or more.

Nutritional Information: Servings: 12, Amount/Serving: Calories 866, Total Fat 82g, Sat. Fat 50g, Cholesterol 255mg, Sodium 1960mg, Total carbohydrates 23.5g, Sugars 4.2, Dietary Fiber 1.3g, Protein 13.2g, Calcium 411mg, Vitamin D 52 IU