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Green Chili Sour Cream Sauce Recipe: Creamy Southwestern Comfort

Green Chili Sour Cream Sauce

A classic creamy Southwestern-style sauce made with a pale roux, chicken broth, diced green chiles, and full-fat sour cream. It is ready in about 15 to 25 minutes and makes enough for six to eight servings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Unsalted butter
  • 2 tablespoons All-purpose flour
  • 1 cup Chicken broth, preferably low-sodium
  • 1 cup Full-fat sour cream
  • 1 4-ounce can Diced green chiles, undrained or lightly drained
Seasonings
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Ground cumin
  • 1/4 teaspoon Garlic powder or 1 small garlic clove, minced
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until a pale roux forms; do not let it brown.
  2. Gradually whisk in the chicken broth until the mixture is smooth. Simmer for 3 to 5 minutes, whisking occasionally, until lightly thickened.
  3. Stir in the green chiles, kosher salt, cumin, garlic powder or minced garlic, and black pepper. Simmer gently for 2 to 3 minutes so the seasonings blend into the broth.
  4. Reduce the heat to low or remove the saucepan from the burner. Whisk a few tablespoons of the hot broth mixture into the sour cream, then whisk the warmed sour cream into the saucepan.
  5. Warm the sauce gently for another minute if needed, but do not boil it. Taste and adjust the salt before serving.

Notes

Use low-sodium broth and season at the end because canned green chiles and sour cream vary in saltiness. For a hotter sauce, use hot canned green chiles or add 1 to 2 minced jalapeños. Store leftovers covered in the refrigerator and reheat gently without boiling.