Best 2 Chileatole Green Chile Soup With Corn Slow Cooker Recipes

**Discover the Delightful Flavors of Chileatole: A Unique Green Chile Soup with Corn, Made Easy in Your Slow Cooker**

Embark on a culinary journey to the heart of Mexican cuisine with chileatole, a traditional green chile soup that tantalizes taste buds with its vibrant flavors and comforting warmth. This slow-cooker recipe makes it easier than ever to savor this authentic dish in the comfort of your own home. With a blend of fresh green chiles, sweet corn, and a rich broth, chileatole is a hearty and flavorful soup that is sure to become a family favorite. This article provides two variations of the recipe: the classic chileatole verde, brimming with the bold flavors of roasted poblano and serrano peppers, and the versatile chileatole rojo, featuring the smoky heat of dried guajillo and ancho chiles. Both variations are simple to prepare and can be tailored to your desired level of spiciness. Whether you prefer a mild and savory soup or a fiery and aromatic one, chileatole is a versatile dish that can be customized to suit your taste preferences. Dive into the depths of Mexican culinary traditions and relish the comforting embrace of chileatole, a soup that embodies the essence of warmth, flavor, and authenticity.

Let's cook with our recipes!

CHILEATOLE - GREEN CHILE SOUP WITH CORN (SLOW COOKER)

Chileatole - Green Chile Soup With Corn (Slow Cooker) image

From "The Mexican Slow Cooker" by Deborah Schneider. So many recipes in this book look so appealing. I have not made this one yet, but it contains so many ingredients I love. The author first tasted this soup at the Xochimilco market south of Mexico City.

Provided by duonyte

Categories Corn

Time 6h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 cup diced white onion
2 jalapeno chiles (stemmed, seeded and quartered)
4 poblano chiles (roasted, seeded and diced)
4 anaheim chilies (roasted, seeded and diced)
3 cups fresh corn kernels (about 4 ears)
6 cups water
2 teaspoons kosher salt
10 large epazote leaves, shredded (about 2 tbl)
1/2 bunch fresh cilantro, finely chopped
1/2 teaspoon ground black pepper

Steps:

In a 10-inch skillet, heat the oil over medium heat.Add the onion and all the chiles and cook,stirring, until the onion is soft and pale gold, about 5 minutes. Transfer to a 5 quart slow cooker.
Place the corn in a food processor and pulse several times, until the kernels are broken up but it is not quite smooth. Add to the slow cooker along with the water and salt.Cover and cook on low for 6 hours.
Stir in the epazote, cilantro, and pepper. Puree in batches in a blender, or with an immersion blender right in the crockpot, until it is smooth.
If necessary, thin the soup with a little water. Taste and adjust seasoning before serving.

CORN AND GREEN CHILE SOUP

Corn and Green Chile Soup image

Provided by Mark Bittman

Categories weekday, soups and stews, appetizer, side dish

Time 50m

Number Of Ingredients 7

Ingredients

4 ears of corn
Olive oil
A few chopped scallions, plus sliced scallions for garnish
Seeded, chopped green chiles
1/4 cup cornmeal
2 chopped potatoes
Crema or sour cream, for garnish (optional)

Steps:

Remove the kernels from the ears of corn and set aside.
Place the 4 stripped corn cobs in 6 cups water in a large pot. Bring to a simmer and cook for 15 minutes, then remove.
In a skillet, heat a few glugs of olive oil. Add the chopped scallions and green chiles and sauté. Add 1/4 cup cornmeal and cook, stirring, about 5 minutes.
Add the scallion-and-chili mixture to broth along with the corn kernels and 2 chopped potatoes. Cook until soft. Garnish with crema or sour cream, if you'd like, and the sliced scallions.

Tips:

Choose fresh and ripe green chiles for the best flavor. If you can't find fresh chiles, you can use canned or frozen chiles, but the flavor will be less intense.
To remove the seeds from the chiles, cut them in half lengthwise and use a spoon to scrape out the seeds. Rinse the chiles well under cold water to remove any remaining seeds.
If you want a spicier soup, you can add more chiles or use hotter peppers. You can also add a pinch of cayenne pepper or chili powder to taste.
To make the soup thicker, you can add a cornstarch slurry. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, stir the slurry into the soup and bring it to a boil. Reduce the heat to low and simmer for 1-2 minutes, or until the soup has thickened.
Serve the soup with your favorite toppings, such as shredded chicken, cheese, sour cream, or avocado.

Conclusion:

Chileatole is a delicious and versatile soup that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover chicken or turkey. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.