2 cups chopped chicken
2 quarts chicken broth
1 tsp. Salt (for cooking chicken)
¼ tsp pepper “ “
1 cup chopped New Mexican green chile
½ cup chopped onion
1 clove garlic
½ cup butter or margarine
2 cups milk
1 can cream of chicken soup
½ tsp salt
¼ tsp pepper
Saute chicken in skillet until nearly done. (I use boneless chicken
breasts – usually about 3 large breasts.) Salt and pepper
Chicken, then add chopped chile, onion and garlic when chicken is nearly
done. Cook until chicken and onion are tender and falling apart. Add 2 cups
chicken broth. Simmer about 5 minutes. Add butter, can of chicken soup,
and milk. Cook until thickened. If it is too thick, add more milk. This
soup should be almost gravy-thick. Serve with buttered flour tortillas.
(Sandy Hunter, Albuquerque NM)