Best 4 Cream Of Green Chili Soup Recipes
Indulge in the tantalizing flavors of the Southwest with our creamy and flavorful Green Chile Soup. This delectable soup is a harmonious blend of roasted green chiles, aromatic spices, and a velvety broth, delivering a delightful balance of heat and comfort. Savor the smoky notes of roasted poblano and Anaheim peppers, perfectly complemented by the subtle warmth of cumin and oregano. Choose from three variations to suit your taste: a classic version featuring diced chicken, a hearty rendition with ground beef, or a delightful vegetarian delight brimming with wholesome black beans. Dive into the creamy goodness of Green Chile Soup, a culinary journey that promises to warm your soul and tantalize your taste buds.
Here are our top 4 tried and tested recipes!
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
POTATO AND GREEN CHILE SOUP
This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.
Provided by Franny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
- Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
- Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g
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.
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
Tips:
- Choose the Right Green Chiles: For a milder soup, use Anaheim or poblano peppers. For a spicier soup, use serrano or jalapeño peppers. Remove the seeds and ribs of the peppers before chopping to control the heat level.
- Roast the Green Chiles: Roasting the green chiles enhances their flavor and gives the soup a smoky taste. You can roast the peppers in a broiler, on a grill, or in a hot oven.
- Use Fresh Ingredients: The fresher the ingredients, the better the soup will taste. Use ripe tomatoes, fresh green chiles, and sweet corn. If you can't find fresh corn, you can use frozen or canned corn.
- Don't Overcook the Vegetables: Overcooked vegetables will lose their flavor and texture. Cook the vegetables just until they are tender-crisp.
- Season to Taste: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, cumin, or chili powder.
- Garnish with Cilantro and Sour Cream: Cilantro and sour cream add a fresh, bright flavor to the soup. You can also add a dollop of guacamole or avocado slices.
Conclusion:
Cream of green chili soup is a delicious and versatile soup that can be enjoyed for lunch, dinner, or as a snack. It's a great way to use up leftover chicken or turkey, and it's also a vegetarian-friendly option. With its creamy texture, smoky flavor, and spicy kick, this soup is sure to be a hit with everyone who tries it.
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