Best 2 Corn And Green Chile Soup Recipes

Corn and green chile soup is a delicious and hearty dish that is perfect for a cold day. It is made with a combination of sweet corn, roasted green chiles, and a flavorful broth. The soup is often served with a dollop of sour cream and a sprinkling of cilantro. There are many different ways to make corn and green chile soup, so you can easily find a recipe that suits your taste. Whether you prefer a mild or spicy soup, or whether you like it thick or thin, there is a recipe out there for you. With so many variations to choose from, you are sure to find the perfect corn and green chile soup recipe to warm your heart and soul.

Here are our top 2 tried and tested recipes!

GREEN CHILE, CHICKEN, AND CORN SOUP

Green Chile, Chicken, and Corn Soup image

This soup has some of my favorite things in it! I really enjoy it in the fall, just as the weather is turning cold. I can usually still find fresh corn at that time, and it's so great to have a warm soup on a crisp, chilly night! This is from "Southwest Cooks!", a collection of Native American cuisine.

Provided by breezermom

Categories Chicken Breast

Time 1h10m

Yield 13 cups

Number Of Ingredients 12

Ingredients

1 medium onion
2 whole cloves
5 cups beef broth
3 cups chicken broth
3 chicken breast halves, skinned
2 large baking potatoes, peeled and diced
2 anaheim chilies
2 3/4 cups fresh cut corn, about 4 ears
1 avocado, sliced
2 medium tomatoes, chopped
salt and pepper
sour cream, fresh cilantro sprigs

Steps:

Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender.
Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside.
Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture.
Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used).
Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.

Nutrition Facts : Calories 129.9, Fat 5, SaturatedFat 1.1, Cholesterol 10.7, Sodium 531.1, Carbohydrate 15.2, Fiber 2.8, Sugar 3.1, Protein 7.9

CORN AND GREEN CHILE SOUP

Corn and Green Chile Soup image

Categories Soup/Stew Appetizer Vegetarian Low Sodium Corn Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 10

Ingredients

16 ounces frozen whole-kernel corn, thawed
12 ounces fat-free evaporated milk
2 ounces chopped green chiles, drained
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon cayenne (optional)
1/2 medium red bell pepper, finely chopped (optional)
3 medium green onions, finely chopped
2 teaspoons light tub margarine
1/4 cup shredded fat-free sharp Cheddar cheese

Steps:

In a medium saucepan, stir together the corn, milk, green chiles, cumin, pepper, and cayenne. Bring to a simmer over medium heat, stirring frequently. Remove from the heat.
Stir in the bell pepper, green onions, and margarine. Serve sprinkled with cheddar.
Cooking tip on thawing frozen vegetables: To thaw frozen vegetables quickly, put them in a colander and run them under cold water until thawed. Shake off the excess water and drain well.

Tips:

Fresh Ingredients: Use fresh corn and green chiles for the best flavor. If using frozen corn, thaw it completely before using.
Roast the Corn: Roasting the corn adds a smoky, caramelized flavor to the soup. You can roast the corn in the oven or on the grill.
Use a Good Broth: The broth is the base of the soup, so use a flavorful one. Chicken or vegetable broth are both good options.
Don't Overcook the Vegetables: The corn and green chiles should be cooked just until tender. Overcooking will make them mushy.
Season to Taste: Be sure to taste the soup before serving and adjust the seasonings as needed.

Conclusion:

Corn and green chile soup is a delicious and versatile soup that can be enjoyed all year round. It's perfect for a quick and easy weeknight meal or a casual gathering with friends. With its simple ingredients and bold flavors, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a comforting and flavorful soup, give corn and green chile soup a try. You won't be disappointed!