CHILEATOLE - GREEN CHILE SOUP WITH CORN (SLOW COOKER)
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
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.
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Mokarrom Sobuj
[email protected]I would definitely recommend this soup to anyone who loves Mexican food or who is looking for a healthy and delicious soup recipe.
Daisha Harris
[email protected]This soup is very easy to make. I was able to make it in under an hour.
chantel cooke
[email protected]I love that this soup is made with all healthy ingredients. It's a great way to get your daily dose of fruits and vegetables.
Aimal Mangal
[email protected]This soup is a great way to warm up on a cold day. It's also a very affordable soup to make.
Idriss Ysf
[email protected]I made this soup for a party and it was a hit! Everyone loved it. I will definitely be making this soup again.
Rae Meadows
[email protected]I'm not a big fan of spicy food, but I really enjoyed this soup. The green chiles were not too spicy and the soup had a great flavor.
Rama Sharma
[email protected]I served this soup with a side of tortillas and a dollop of guacamole. It was a delicious and satisfying meal.
Da rabab Ghag777
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved the green chiles and the corn. I also added a few carrots and celery to the soup.
bri Murphy
[email protected]I added a few extra ingredients to this soup, including a can of black beans and a can of corn. I also used a blend of Mexican spices, including cumin, chili powder, and oregano.
M. Qusam
[email protected]I made this soup in my slow cooker and it turned out perfect. I just threw all of the ingredients in the slow cooker in the morning and dinner was ready when I got home from work.
Stormie Woodard
[email protected]This soup is a great way to use up leftover chicken. I used a rotisserie chicken, but you could also use leftover chicken from a roasted or grilled chicken.
Bubbly Boss
[email protected]I used a variety of green chiles in this soup, including poblanos, serranos, and jalapeños. The result was a soup that was both flavorful and spicy. I served it with a dollop of sour cream and a sprinkling of cilantro.
Michael Kisel
[email protected]This soup was absolutely delicious! The flavors were complex and well-balanced. I especially loved the combination of the green chiles and the corn. I will definitely be making this soup again.