roasted chile mushroom soup

by jani on November 5, 2012

We are currently having a love affair with anything hot and spicy. This is a ten-minute prep soup with just the right kick. The diced chiles also add a nice texture to this yummy soup. It’s perfect for a chilly night (no pun intended). Add some cornbread and a salad – and you’ve got a delicious quick and easy meal – perfect after a busy workday!

  •  3 10-3/4 oz cans Campbell’s Cream of Mushroom soup
  • 3-1/2 cans milk (or substitute almond milk if desired)
  • 3-4 oz cans diced roasted green chiles, suggest mild heat (we use one fresh roasted Anaheim chile per can of soup – remove seeds and dice
  • 2 tsp chili powder
  • 2 tsp cumin powder
  • 1 tsp turmeric powder
  • 2 tsp dried cilantro
  • 2 tsp dried oregano (Mexican if available)
  • Optional – saute 16 oz fresh sliced white mushrooms with 1 tsp minced garlic in 1 Tbsp butter – add to soup

Combine soup and milk in medium saucepan, adding all additional ingredients while heating to near boiling. Add dollops of plain Greek yogurt or sour cream. Serves 5-6

Upon writing this post, the salivary glands began working ridiculously… and yes… we are throwing these ingredients together again for today’s lunch!


I’d love to hear back if you decide to try this…. If you’re like us, it will become a fall/winter staple!