Ingredients

Scale

2 Tablespoons olive oil or grass-fed butter
2 – 4 cloves garlic, peeled & chopped
1 medium onion, peeled & chopped
3 stalks celery, chopped (save the leaves!)
6 Tablespoons garbanzo bean flour
4 cups chicken broth
1 bay leaf
4 oz. Greek cream cheese or Neufchatel
3/4 cup milk (or half & half)
1 1/2 cups chopped leftover cooked chicken (or turkey)
1 1/2 cups cooked wild rice
1/4 cup frozen, thawed roasted Hatch green chile (or 1 4-oz. can)
Salt & freshly ground pepper, to taste

Instructions

Heat a soup pot over medium heat. Add the olive oil, garlic, onion and celery and saute until the onions are soft and translucent. Add the carrots and cook a few minutes longer, then stir in the flour to coat the veggies.
Add the chicken broth and bay leaf. Cook for 10 – 15 minutes, until the mixture is thickened. Add the cream cheese in small chunks, stirring until it is fully melted and the broth is creamy.
Stir in the chicken, wild rice and milk, then add the green chile and salt & pepper to taste. Cook until hot, then remove the bay leaf. Serve hot, garnished with fresh parsley or chopped fresh celery leaves if desired.

Notes

You can adjust the spiciness of the soup by choosing mild or hot green chile. Canned green chile is typically very mild.

All purpose, whole wheat or tapioca flour can be substituted for the garbanzo bean flour (also known as chickpea flour).

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Nutrition

Serving Size: 1 cup
Calories: 228
Fiber: 1.5
Protein: 18.4

Keywords: Wild rice, Chicken, Green Chile, Soup, Southwest, Midwest