Recipe for cooking cream of green chile soup

Recipes from the Southwest US :: Southwestern Soups, Stews and Chilies

This soup was famous at the Anasazi in Midland, Texas, which has now closed.

1 1/2 (one and one-half) c. chicken broth
1/3 c. minced onion
1 large garlic clove
1/2 ounce fresh mild green chiles, such as
    Anaheim, roasted and chopped
8 oz. cream cheese, softened
1 c. sour cream
1/4 tsp. ground cumin
1 c. half-and-half
Freshly-ground white pepper, to taste

In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 mins., and let it cool.

In a food processor chop fine the garlic and the chiles; add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl. Stir in the half-and-half, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight.

Makes about 8 c., serving 8 to 10.