From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. In a saucepan, bring chicken broth to a boil with onion. Boil mixture for 5 minutes and let cool.
2. In a food processor, finely chop the garlic and chiles. Add the cream cheese, sour cream and cumin and blend mixture until it is well combined.
3. With motor running, add the broth mixture in a stream. Blend the mixture until well combined and transfer to a large bowl.
4. Stir in milk, salt and white pepper. Chill the soup well. Garnish with pepper slices and a dollop of sour cream.
SERVES: 8
- 1-1/2 cups chicken broth
- 1/3 cup minced onion
- 1 large garlic clove
- 1/2 pound green chiles
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/4 teaspoon ground cumin
- 1 cup milk
- Salt and White Pepper to taste
- Red, yellow and green bell peppers, julienned
- Additional sour cream for garnish
TO PREPARE:
1. In a saucepan, bring chicken broth to a boil with onion. Boil mixture for 5 minutes and let cool.
2. In a food processor, finely chop the garlic and chiles. Add the cream cheese, sour cream and cumin and blend mixture until it is well combined.
3. With motor running, add the broth mixture in a stream. Blend the mixture until well combined and transfer to a large bowl.
4. Stir in milk, salt and white pepper. Chill the soup well. Garnish with pepper slices and a dollop of sour cream.
SERVES: 8
