In the realm of comforting and savory dishes, Mexican Chile and Mushroom Soup stands as a culinary masterpiece that tantalizes taste buds with its symphony of flavors. This hearty and flavorful soup, hailing from the vibrant culinary traditions of Mexico, is a delightful marriage of earthy mushrooms, aromatic chiles, and a rich, velvety broth. As you embark on this culinary journey, you'll be guided through three delectable variations of this classic soup, each offering a unique twist on the original recipe. From the traditional Mexican Chile and Mushroom Soup, bursting with bold flavors and a hint of spice, to the vegetarian-friendly rendition featuring an array of colorful vegetables, and the creamy Poblano and Mushroom Soup, infused with the smoky goodness of roasted poblano peppers, these recipes promise a delightful experience for every palate.
Check out the recipes below so you can choose the best recipe for yourself!
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.
MEXICAN CASSEROLE WITH TORTILLAS
Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients.
Provided by Katherine
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
- Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
- Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.
Nutrition Facts : Calories 480 calories, Carbohydrate 24 g, Cholesterol 103.6 mg, Fat 26.6 g, Fiber 1.2 g, Protein 34.8 g, SaturatedFat 12 g, Sodium 1103.2 mg, Sugar 2.3 g
MEXICAN CHILI SOUP
Beef chili soup, packed with flavor is delicious over rice and topped with cheese or sour cream. Great for company, camping, and freezing. Serve soup over rice. Top soup with sour cream, Monterey Jack cheese, and tortilla chips if desired.
Provided by Tina Menard
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
- Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
- Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 28.4 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 7.8 g, Protein 22.3 g, SaturatedFat 3.3 g, Sodium 790.5 mg, Sugar 6.1 g
20+ TASTY MEXICAN SOUP RECIPES (+SOPA DE FIDEO)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Soup
Time 34m
Number Of Ingredients 7
Steps:
- Sauté the garlic, fideo, and onion in the oil until soft.
- Add all of the ingredients to the pot and cook for 10-15 minutes.
Nutrition Facts : Calories 312 kcal, ServingSize 1 serving
CREAMY POBLANO CHILE SOUP WITH CORN AND MUSHROOMS
Is it possible to have too many Poblano and Corn Soup recipes- not if they taste this good. From Williams Sonoma Mexican.
Provided by cookiedog
Categories Peppers
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven, or other large pot over medium-low heat, heat the oil. Add the onion and saute until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from the heat and let cool slightly.
- Ladle the corn mixture into a blender with 1/2 cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium-mesh sieved back into the pot. Add the remaining stock and bring to a simmer over medium-low heat.
- While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with sea salt and pepper and saute until the mushrooms release their liquid and then the liquid evaporates, about 8 minutes (this may take longer if you are using crimini).
- Add the mushroom mixture and the crema to the soup, stir well cover, and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.
- Ladle the soup into warmed bowls and garnish with the cheese. Serve at once.
Nutrition Facts : Calories 226.9, Fat 13, SaturatedFat 5.9, Cholesterol 28.6, Sodium 328.4, Carbohydrate 19.9, Fiber 2, Sugar 6.3, Protein 9.7
MEXICAN CHILE AND MUSHROOM SOUP
Categories Soup/Stew Blender Mushroom Quick & Easy Lunch Hot Pepper Fall Simmer Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 11
Steps:
- Heat a dry 12-inch heavy skillet over moderate heat until hot, 3 to 5 minutes. Lightly smash garlic in skins with side of a large knife, then add to skillet along with onion slice and cook, turning over once or twice with tongs, until onion is well browned and garlic is slightly softened, about 8 minutes.
- Meanwhile, discard stem, seeds, and veins from chile and tear chile into 4 pieces. Add chile to onion and garlic in skillet and toast, pressing flat with tongs and turning over occasionally, until chile turns a brighter red, about 1 minute.
- Discard garlic skins and coarsely chop onion, then purée garlic, onion, and chile in a blender with water, salt, and oregano until smooth.
- Heat oil in skillet over high heat until hot but not smoking, then sauté mushrooms, stirring occasionally, until golden and any liquid is evaporated, about 6 minutes. Reduce heat to moderate, then add tomato paste and cook, stirring, 1 minute. Add purée and cook, stirring, 3 minutes. Stir in broth and simmer 5 minutes.
Tips:
- Use dried chiles for a more intense flavor. If you don't have dried chiles on hand, you can use 2 tablespoons of chili powder instead. Just be sure to adjust the amount of water you add to the soup, as chili powder is more concentrated than dried chiles.
- Toast the chiles before adding them to the soup. This will help to bring out their flavor and make them more fragrant. You can toast the chiles in a dry skillet over medium heat for about 2 minutes per side, or until they are fragrant and slightly darkened.
- Use a variety of mushrooms for a more complex flavor. This recipe calls for cremini mushrooms, but you can also use shiitake, oyster, or portobello mushrooms. Just be sure to clean and slice the mushrooms before adding them to the soup.
- Add some vegetables to the soup for extra nutrition. This recipe calls for tomatoes and corn, but you can also add zucchini, carrots, or potatoes. Just be sure to cut the vegetables into small pieces so that they cook evenly.
- Season the soup to taste. This recipe calls for salt, pepper, and cumin, but you can also add other spices, such as chili powder, garlic powder, or onion powder. Just be sure to taste the soup as you go and adjust the seasonings accordingly.
Conclusion:
This Mexican chile and mushroom soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrition, and it can be easily customized to your liking. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!
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