1. Melt butter in a stock pot. 2. Saute onions, garlic, and carrots. 3. Add flour and cook for 5 minutes. 4. Stir in chicken broth, green chilies and cilantro. 5. Mix thoroughly and simmer for 30 minutes. 6. Strain vegetables in a colander, reserving juice. 7. Puree the vegetables in a food processor until smooth and return them to the reserved juice in the stock pot. 8. Add baking soda and evaporated milk. 9. Heat thoroughly. 10. Add salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
