Cream of Green Chile Soup
2 cans of Campbells cream of mushroom soup
1 27-oz can of Ortega Chiles, drained (if you want it less spicy, use less)
1/8 cup sour cream
1/2 cup half & half
1/2 - 1 cup water (depending on how thick/thin you like)
In a food processor, blend together chiles and mushroom soup. Transer to a saucepan (Do not use a copper pan). Add the sour cream, half & half and water and bring to a simmer over moderate heat. Simmer for 5 minutes or so. Serves 6.
Note: We had this yummy soup at Duarte's in Half Moon Bay. We couldn't track down the authentic recipe so this is our imitation version. It's very easy! I usually do one can of the regular mushroom soup and one of the low-sodium kind. To curb the spice, I would either put in less of the chiles or add more water/cream/half&half - because it is quite SPICY!!!!!
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