Grilled Chicken & Green Chili Soup W/Cilantro Cream

• 12 lb butter
• 34 cup flour
• 12 bunch celery (coarsely chopped)
• 2 large onions (coarsely chopped)
• 2 cups mild green chilies (diced)
• 6 garlic cloves (crushed)
• 12 gallon chicken stock (preferably homemade, heated)
• 2 cups grilled chicken (cubed)
• 2 tablespoons ground cumin
• 12 teaspoon salt
• 12 teaspoon white pepper
• 12 teaspoon black pepper
• 1 tablespoon oregano
• 2 tablespoons fresh parsley, chopped
• 34 cup sour cream
• 1 bunch cilantro
• 14 teaspoon white pepper
• 14 teaspoon salt
• 12 teaspoon ground cumin
• 3 scallions (chopped)

1. In a large stockpot, saute all vegetables in the butter for about 10 minutes or until wilted.
2. Add flour to make a roux, and then add hot chicken stock and remaining ingredients, except for last 6.
3. Simmer for 30 minutes.
4. For cilantro cream: Put all ingredients in a blender except for chopped scallions and blend until smooth.
5. Put cream in a squeeze bottle or a baggie with one corner snipped off.
6. Put soup in individual serving bowls.
7. Garnish with cilantro cream and chopped scallions.

butter, flour, celery, onions, green chilies, garlic, chicken, grilled chicken, ground cumin, salt, white pepper, black pepper, oregano, fresh parsley, sour cream, cilantro, white pepper, salt, ground cumin, scallions

Taken from www.food.com/recipe/grilled-chicken-green-chili-soup-w-cilantro-cream-150897 (may not work)