3 cups of Hatch Green Chile-chopped and sautéed
(I like my chopped in the food processor very finely)
1 cup of flour for a thickener
12 cups of water
4 T of chicken bouillon(You can substitute chicken broth for the water and bouillon)
2 T of garlic powder(or to taste)
1/4 t of cumin
2 pounds of Browned ground beef or cooked chopped chicken(optional)
½ pound of American cheese to put in sauce(optional) I like white American in my sauce.
Mix Hot water and flour on high heat until it comes to a simmer. Stir often so it doesn’t stick. Once the mixture begins to thicken add green chile, chicken bouillon, garlic and cumin and bring to a boil. Once at a full boil lower heat to a simmer. Simmer for about 30 minutes, stirring frequently, so that the flavors can blend. (You may need to add a little water if soup is getting to thick or some more flour to thicken sauce if it is too thin. Desired thickness is a matter of preference).
Once the soup is finished I like to add a little American cheese to give the sauce a slightly creamy taste. Do a taste test and see if soup needs anymore garlic or salt.
1/4 cooking oil