Best 2 Creamy Green Chile Soup Recipes
When the weather turns cold, there is nothing more comforting than a hot bowl of creamy green chile soup. This classic soup is full of flavor and can be made with a variety of ingredients, making it a versatile dish that can be enjoyed by people of all ages. Whether you like your soup mild or spicy, there is a creamy green chile soup recipe out there for everyone. So grab a bowl and spoon, and get ready to warm up with a delicious bowl of creamy green chile soup.
Let's cook with our recipes!
CREAMY GREEN CHILE CHICKEN SOUP RECIPE
Provided by dawnu1
Number Of Ingredients 13
Steps:
- In a large saucepan or dutch oven, heat oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook for about a minute, until fragrant. Add chicken stock, raise heat and bring to a boil. When stock is boiling, remove 1/2 c. of broth and let it cool. To the boiling broth, add shredded chicken and green chile. After reserved broth is cool, add 1 Tbs. of flour to it and whisk until well blended. Add the flour mixture back into the boiling broth and mix well. Cook for 15 minutes, stirring frequently. In a small bowl, add the cream cheese. Gradually add the half and half, whisking constantly. This is so the mixture won't be as clumpy when you add it to the soup; if it's a little clumpy, don't worry because it will end up melting into the soup. Add the cream cheese mixture gradually into the soup, whisking constantly. When cream cheese mixture is added, reduce the heat to a simmer. Simmer the soup for 10 minutes, stirring occasionally until the soup thickens. Do not boil. Ladle soup into bowls and enjoy! *Serve with warm flour tortillas if possible
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.
Tips:
- Use fresh green chiles for the best flavor. If you can't find fresh chiles, you can use canned or frozen chiles, but the flavor will be less intense.
- Roast the green chiles before using them. This will help to bring out their flavor and make them easier to peel. To roast the chiles, place them on a baking sheet and broil them for 5-7 minutes, or until they are blackened. Once they are roasted, remove them from the oven and let them cool.
- Use a blender or food processor to blend the soup until it is smooth. This will help to create a creamy texture.
- Add toppings of your choice to the soup. Some popular toppings include sour cream, grated cheese, diced avocado, and chopped cilantro.
Conclusion:
Creamy green chile soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover green chiles. With its creamy texture and flavorful broth, this soup is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy soup recipe, give creamy green chile soup a try. You won't be disappointed!
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