CREAMY GREEN CHILE SOUP
Steps:
- In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
- Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
- Serve soup hot garnished with cilantro and cotija cheese.
PATRICIA'S GREEN CHILE SOUP
This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.
Provided by pmvbc
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 14 g, Cholesterol 99.7 mg, Fat 31.4 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 17.1 g, Sodium 916.1 mg, Sugar 2.6 g
CREAMY GREEN CHILI AND CHEESE SOUP
This sounds perfect for cold nights! Potatoes, green chiles, cream and cheese!?? Doesn't get much better than that! Source: internet
Provided by jovigirl
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
- Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
- Cook for 20 minutes or until potatoes are tender.
- Add green chiles, cream and cheese.
- Heat until cheese is melted.
- Season with salt and black ground pepper to taste. Garnish with cilantro.
Nutrition Facts : Calories 348.7, Fat 26.6, SaturatedFat 16.3, Cholesterol 77.8, Sodium 1157.8, Carbohydrate 16.1, Fiber 2.3, Sugar 3.8, Protein 12.6
CREAMY WHITE BEAN AND GREEN CHILE SOUP
One lazy weekend afternoon right after Christmas, in the midst of taking down the tree and lots of cleaning, I threw this fast and easy soup together to feed our little family fast with minimal dishes and effort involved. Garnish with cheese or chopped onions. We got out a few chips to dip in it also. It was a hit!
Provided by AishaSahar
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 16m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
- Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 40.3 g, Cholesterol 47.6 mg, Fat 16.2 g, Fiber 5.8 g, Protein 16 g, SaturatedFat 10.1 g, Sodium 589.2 mg, Sugar 11.4 g
CREAMY GREEN CHILE SAUCE
This is a mild green chili recipe that will tantalize your taste buds! Serve it over your favorite Mexican or Tex-Mex food.
Provided by Maine-iac
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, melt butter over medium heat.
- Saute onion and garlic until transparent.
- Stir in flour until well-mixed and golden brown.
- Slowly stir in broth and remove lumps.
- Add chiles, cumin, and oregano and stir well.
- Reduce heat to simmer; cook, uncovered, about 15 minutes.
- Serve over burritos or your favorite Tex-Mex food.
Nutrition Facts : Calories 78.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 263.1, Carbohydrate 7.6, Fiber 0.9, Sugar 2.9, Protein 2.8
CHEESY GREEN CHILI SOUP
Roasted poblano chiles give this chili soup great color-and a kick that's nicely balanced by a blend of sour cream and cheese.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Place 1 cup of the broth, onion, chiles and sour cream in blender container; cover. Blend until smooth.
- Melt butter in medium saucepan on medium heat. Stir in flour. Add chile mixture; mix well. Gradually add the remaining 2 cups broth, stirring until well blended. Reduce heat to medium-low; simmer 10 min., stirring frequently. Season with salt and black pepper to taste.
- Ladle the soup into 4 soup bowls; sprinkle with cheese.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CREAM OF GREEN CHILE SOUP
A rich, spicy, creamy soup. Leave out the chipotle chile (dried, smoked jalapeno chile) if you don't want it spicy. This is from the Suzanne Somers book Eat, Cheat, and Melt the Fat Away, and fits the Somersize food plan.
Provided by PanNan
Categories Peppers
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a blender or food processor and puree until smooth.
- Heat in a saucepan and serve immediatly.
Nutrition Facts : Calories 257.4, Fat 23.7, SaturatedFat 14.6, Cholesterol 77.8, Sodium 506.2, Carbohydrate 5.8, Fiber 0.6, Sugar 2.4, Protein 6.6
GREEN CHILI PEPPER CREAMY MUSHROOM SOUP
I found this recipe posted on the Campbell's soup website several years ago, posted there by M.E.Lohmeyer. I added a little cheddar cheese to the original recipe. It's a quick way to dress up plain cream of mushroom soup and give it a little kick.
Provided by AmyMCGS
Categories Low Protein
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a saucepan over medium heat. Cook until heated through and serve.
- NOTE: The original recipe states to puree the ingredients before adding the mushrooms, but, I prefer a more chunky texture, so I skip that step.
Nutrition Facts : Calories 293.6, Fat 17.7, SaturatedFat 7.4, Cholesterol 30.4, Sodium 1868.4, Carbohydrate 23.6, Fiber 1.6, Sugar 5.7, Protein 12.7
CHILI CHEESE SOUP
To cut down on last minute preparation, Kyle Gray chops the vegetables from this rich soup the night before and stores them in the fridge. "It has become one of our favorite comfort foods," notes the Glendale, Arizona cook.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.
Nutrition Facts : Calories 294 calories, Fat 22g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 1107mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 10g protein.
GREEN CHILE CHICKEN AND RICE SOUP
Spicy and light chicken and rice soup. Best served with warm cornbread and a cold beer!
Provided by sara
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
- Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
- Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
- Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
- Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 47.1 g, Cholesterol 57.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 6.4 g, Sodium 752.7 mg, Sugar 3.9 g
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