Best 3 Patricias Green Chile Soup Recipes
In the realm of soul-warming and tantalizing soups, Patricia's Green Chile Soup emerges as a culinary masterpiece, a symphony of flavors and textures that will leave your taste buds dancing with delight. This beloved soup finds its roots in the vibrant culinary heritage of New Mexico, a state renowned for its rich and flavorful cuisine.
The soup's foundation lies in a savory broth, lovingly crafted with roasted green chiles, onions, garlic, and a touch of cumin, creating a harmonious blend of heat, smokiness, and aromatic spices. Chunks of tender chicken or pork provide a protein-rich heartiness, while potatoes, corn, and black beans add a medley of textures and flavors, each ingredient playing its part in the symphony of tastes.
Patricia's Green Chile Soup shines not only as a delectable dish but also as a versatile culinary canvas. With the variations presented in this article, you'll embark on a journey of taste, exploring a range of flavor profiles that cater to diverse preferences and dietary needs.
For those who crave a vegetarian delight, the Vegetarian Green Chile Soup offers a hearty and flavorful alternative, brimming with an array of vegetables and a rich, flavorful broth. For a touch of creamy indulgence, the Creamy Green Chile Soup beckons with its velvety texture and tantalizing blend of flavors, sure to satisfy even the most discerning palates.
And for those seeking a taste of tradition, the Authentic New Mexican Green Chile Soup stands as a testament to the culinary heritage of New Mexico, embodying the essence of this beloved dish with its classic preparation and authentic ingredients.
No matter your preference, Patricia's Green Chile Soup, in all its variations, promises a culinary experience that will warm your soul and leave you craving more. So, gather your ingredients, ignite your culinary passion, and embark on a journey of flavors that will transport you to the heart of New Mexican cuisine.
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.
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
PATRICIA'S GREEN CHILE SOUP
This is an easy, hearty, spicy green chili 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 Cream Soups
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium-high heat. Sauté onion until translucent, 3 to 4 minutes. Stir in garlic, green chiles, chicken meat, and cumin. Cook until flavors are blended, about 1 minute. Stir in 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
Tips:
- Use fresh green chiles for the best flavor. If you can't find fresh green chiles, you can use canned or frozen chiles, but the flavor will not be as good.
- Roast the green chiles before adding them to the soup. This will help to bring out their flavor and reduce their bitterness.
- Use a variety of beans in your soup. This will add flavor and texture to the soup. Some good options include pinto beans, black beans, and kidney beans.
- Don't be afraid to experiment with different spices. This soup is a great way to use up leftover spices that you have in your pantry. Some good options include cumin, chili powder, and oregano.
- Serve the soup with your favorite toppings. Some good options include sour cream, shredded cheese, and diced avocado.
Conclusion:
Patricia's Green Chile Soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and can be customized to your liking. So next time you're looking for a hearty and satisfying soup, give this recipe a try!
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