Vegetarian Green Chile
By Chef Charles Childers
Method
In dry pan (no oil) cook onion and garlic until fragrant, and onion is translucent. Add vegetable stock, green chiles with liquid, lime juice, salt, and white pepper. Bring to a boil and add cilantro. Mix cornstarch or arrowroot powder with 1 cup water, making sure the mixture is smooth (no lumps). While soup is boiling, slowly add mixture until you have consistency you enjoy. Remove from heat and serve with shredded cheese and/or sour cream.
For a great enchilada sauce….cool the soup, add 1 cup half and half, and put in blender or food processor for 20-30 seconds.
Ingredients
1 1/2 lbs frozen green chile, hot or mild, thawed (save liquid)
1 yellow or white onion, medium diced
4 tbsp chopped fresh garlic
8 cups (1/2 gallon) vegetable stock (we use Better Than Bouillon)
4 tbsp fresh lime juice
4 tbsp chopped fresh cilantro
1 tbsp sea salt
1 tbsp white pepper
1/4 cup cornstarch or arrowroot powder
1 cup water
