Serves: 8
Total Calories: 444
1. In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool.
2. In a food processor chop fine the garlic and the chiles add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl. Stir in the heavy cream, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight.
This Cream of Green Chile Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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