The day called for something creamy and spicy at the same time, so SFG elected to prepare a creamy green chile soup. To see the original recipe as it is written at Foodnetwork.com, click on this link below.
Credit to Sandra Lee (pictured here for sheer bibliography purposes -- riiiiiiiiight) for supplying the recipe to Foodnetwork.com, but SFG deemed it in need of some extra punch.
Sandra's recipe calls for a teaspoon of crushed garlic. SFG increased that by at least threefold, maybe four. The recipe suggests three cans of diced green chilies, so SFG added one. Then Spicy Food Guy added a couple of chopped up fresh jalapenos. SFG would have thrown in a couple of habaneros, but Kids of Spicy Food Guy (KOSFG) planned on eating the soup, so SFG reigned himself in a bit.
Instead of the Mexican Crema, SFG used a clever substitution of cheddar and jalepeno sour cream dip.
Nowhere at all does Sandra's recipe call for a rotisserie chicken, but Spicy Food Guy thought the addition of pulled breast meat from a roasted chicken would take the soup from appetizer status to winter entree worthy. SFG was correct.
Finally, SFG used corn that had been grilled on the cob over the summer and then frozen for just this purpose. And next time, SFG suspects he will add additional flavor to the dish by roasting fresh peppers as opposed to using canned chilies.
Creamy green chile soup is everything you want in winter -- hearty, hot, spicy, fattening, and delicious. So says Spicy Food Guy.