SALSA STYLE GREEN CHILE CHICKEN BISQUE
This was a winner for the Furmanos Cinco de Mayo Recipe contest. I have not tried it as yet. Posted for the Zaar World Tour. Update: I've since made this and thought it was just all right. Was missing something in my opinion.
Provided by Kim127
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, melt butter. Saute onion for 4 minutes. Add flour, stirring constantly for 2 minutes. Add cream, salt, pepper, toamtoes, corn, chicken and Worcestershire sauce.
- Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
- Serve warm with cilantro sprinkled on top.
Nutrition Facts : Calories 458.2, Fat 38.9, SaturatedFat 23.6, Cholesterol 146.5, Sodium 1165.7, Carbohydrate 20.8, Fiber 0.9, Sugar 2.5, Protein 9.9
CHICKEN BISQUE
When the weather starts turning cooler, we like to sit down to dinner with this colorful rich bisque. Add hot rolls and a salad, and you have a hearty meal.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Nutrition Facts : Calories 198 calories, Fat 12g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 1204mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
GREEN CHILE CHICKEN BISQUE
This is a great hearty soup on a cold winter night! Substitute almond milk to reduce calories if you want.
Provided by Laura Johnson
Categories Chicken Soups
Time 55m
Number Of Ingredients 10
Steps:
- 1. In large pot, melt butter. Add flour and stir the resulting pase over medium heat. Add milk and broth, reserving 1 T of broth and whip to eliminate any lumps. Bring to a boil and reduce to simmer.
- 2. In large skillet, saute celery and onion in the 1 T of broth until both are tender.
- 3. Add chicken, chiles and sauted onions and celery to soup. Simmer for 30 minutes or until thickened.
- 4. Add garlic, powder, salt and pepper.
GREEN-CHILI AND CORN BISQUE
Provided by Molly O'Neill
Categories one pot, soups and stews, side dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons butter in a large skillet until hot; add onions and cook slowly over low heat until translucent, about 5 minutes. Add chilies, basil and marjoram, and continue cooking 5 minutes longer, stirring occasionally. Add corn and stir. Add sugar and water, increase heat and bring liquid to a simmer. Add oyster juice, remove herbs and cool.
- Pour corn mixture into a blender or food processor and puree until smooth, adding more water if too thick. Pass the soup though a fine mesh strainer into a pot over low heat and keep warm.
- In a saute pan, heat 2 tablespoons butter over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes; set aside. In another saute pan over medium heat, warm the remaining 2 tablespoons butter. Add oysters and cook until barely warm, about 3 minutes. Pour any remaining oyster juice into the soup pot.
- Pour the soup into 8 warm bowls, arrange oysters and mushrooms in the center of each and garnish with chives.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 178 milligrams, Sugar 6 grams, TransFat 0 grams
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