Green Chile Artichoke Soup
  • 2 onions, chopped
  • 2 cloves of garlic, chopped
  • 2 10 ounce cans of whole green chilies, rinsed to remove seeds and chopped
  • 6-8 cups chicken stock
  • 3 packages of ‘Monterey Farms Artihearts’ (6 ounce, natural flavor)
  • 1 cup half and half
  • salt and pepper to taste
  • 1-2 tablespoons cornstarch mixed with ¼ cup water or stock (optional)
You are actually making two soups that you will combine at the end to make one.
  1. Begin by sautéing 1 chopped onion and one clove of chopped garlic in two tablespoons of melted butter until soft.
  2. Add diced green chilies and stir unit heated through. Add chicken stock to cover and simmer on low for about 40 minutes.
  3. Remove from heat and cool slightly.
  4. Blend with an immersion blender, or in a conventional blender until smooth and set aside.
  5. In another pot sauté another onion and clove of garlic just as before in two tablespoons of butter.
  6. Add the artichoke hearts and stir until heated through. Cover with more chicken stock and simmer for 40 minutes or until the artichoke hearts are tender.
  7. Do not blend the artichokes!
  8. Add the green chile soup to the artichoke soup.
  9. Stir in one cup of half and half.
  10. Season to taste with salt and pepper
  11. Thicken with a little cornstarch and water if need.
Recipe by Have You Eaten, SF? at