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Green Chile Yogurt Soup

Green Chile Yogurt Soup recipe image
This Green Chile Yogurt Soup is a velvety, comforting bowl that balances the tang of yogurt with the mild heat of green chiles. It starts with a fragrant base of saut&# 195;©ed garlic and onions, then simmers with chicken broth, tomatoes, and spices. The yogurt is stirred in at the end to create a rich, creamy texture without curdling. It’s perfect for chilly evenings, light dinners, or when you crave something soothing yet flavorful. Serve with crusty bread for a satisfying meal.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 870.9
Dietary: Gluten-free
Description
This Green Chile Yogurt Soup is a velvety, comforting bowl that balances the tang of yogurt with the mild heat of green chiles. It starts with a fragrant base of saut&# 195;©ed garlic and onions, then simmers with chicken broth, tomatoes, and spices. The yogurt is stirred in at the end to create a rich, creamy texture without curdling. It’s perfect for chilly evenings, light dinners, or when you crave something soothing yet flavorful. Serve with crusty bread for a satisfying meal.
Ingredients
  • 2 tablespoon Butter or margarine
  • 1 tablespoon Oil
  • 4 lg Garlic cloves; minced
  • 1 md Onion; chopped
  • 2 teaspoon Paprika
  • 4 cup Chicken broth
  • 1 1/2 pound Tomatoes; chopped
  • 4 ounce Canned diced green chiles
  • 1/4 teaspoon Chili powder
  • 2 cup Plain low-fat yogurt
  • 4 ounce Jack or cheddar cheese - shredded
  • 1 tablespoon Chopped cilantro
  • Salt and pepper to taste
Directions
  1. 1
    Melt butter and oil in a large pot over medium heat.
  2. 2
    Add minced garlic and sauté until lightly browned, about 1 minute. Remove garlic and set aside.
  3. 3
    Add chopped onion to the pot and sauté until tender, about 5 minutes.
  4. 4
    Stir in paprika and cook for 1 minute until fragrant.
  5. 5
    Pour in chicken broth, add chopped tomatoes, green chiles, and chili powder.
  6. 6
    Season with salt and pepper to taste.
  7. 7
    Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  8. 8
    Remove from heat and slowly stir in yogurt until fully incorporated.
  9. 9
    Return to low heat and warm gently without boiling to prevent curdling.
  10. 10
    Stir in the reserved garlic.
  11. 11
    Ladle soup into bowls and top with shredded cheese and chopped cilantro.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 870.9kcal
% Daily Value *
Total Fat 39.2g61%
Saturated Fat 10.3g52%
Cholesterol 213.6mg72%
Sodium 313.2mg14%
Total Carbohydrate 48.1g17%
Dietary Fiber 7.5g30%
Sugars 9.2g
Protein 74.3g149%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not boil the soup after adding yogurt, as high heat will cause it to curdle. Warm gently over low heat only.

For a vegetarian version, substitute chicken broth with vegetable broth.

You can adjust the spiciness by using hotter or milder canned green chiles.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, avoiding a boil.

If the soup is too thick, add a splash more broth or water to reach your desired consistency.

For extra richness, you can use full-fat yogurt or add a dollop of sour cream on top when serving.

Keywords: green chile, yogurt soup, creamy soup, comfort food, chicken broth, garlic, onion, tomatoes, canned chiles, paprika, chili powder, dairy, warm soup, easy dinner, vegetarian option, quick meal, soothing, spicy soup, homestyle, meal prep, healthy soup
Read it online: https://www.chefs-mate.com/recipe/green-chile-yogurt-soup/