Best 3 Green Chile Chicken Chowder Recipes

Embark on a culinary adventure with our guide to crafting the perfect Green Chile Chicken Chowder. This hearty and flavorful soup is a symphony of taste, combining tender chicken, roasted green chiles, creamy broth, and a blend of aromatic spices. Whether you prefer a mild or spicy kick, this dish is easily customizable to suit your palate. Dive into the world of Green Chile Chicken Chowder and discover a recipe that will warm your soul and tantalize your taste buds.

Here are our top 3 tried and tested recipes!

PAPA DAR'S GREEN CHILE AND CHICKEN CORN CHOWDER

Papa Dar's Green Chile and Chicken Corn Chowder image

This is a totally original chowder that I came up with on my own using things that I love to cook with. Family and friends beg for this when the weather turns cold. The russet potatoes allows the liquid to thicken and no flour or corn starch is needed. New Mexico green chile is recommended. Note: if using fresh green chile, add 1/2 cup of chicken stock for added liquid. Serve with your favorite corn bread.

Provided by DC

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h15m

Yield 15

Number Of Ingredients 10

Ingredients

½ pound smoked bacon, chopped
1 onion, chopped
4 cloves garlic, chopped
6 (4 ounce) cans chopped mild green chile peppers
2 ½ pounds skinless, boneless chicken breast halves, cubed
1 ½ pounds russet potatoes, cubed
¼ cup butter
2 (16 ounce) cans cream-style corn
1 pint heavy whipping cream
salt and ground black pepper to taste

Steps:

Place bacon in a large stockpot; cook and stir over medium-high heat until lightly browned, about 10 minutes. Add onion and saute until onion is tender, about 10 minutes. Add garlic and cook until fragrant, about 2 minutes.
Stir green chiles into bacon-onion mixture and bring to a simmer; add chicken. Simmer mixture until chicken is almost fully cooked, about 10 minutes. Add potatoes and butter to green chilies-chicken mixture and reduce heat to medium; cook until potatoes are almost tender, 10 to 15 minutes.
Stir corn and cream into mixture and reduce heat to medium-low; cook, stirring frequently and scraping bottom of pot with a wooden spoon, until potatoes are tender, about 10 more minutes. Season with salt and pepper.

Nutrition Facts : Calories 334.5 calories, Carbohydrate 23.7 g, Cholesterol 96.1 mg, Fat 18.8 g, Fiber 2.6 g, Protein 19.8 g, SaturatedFat 10.4 g, Sodium 879 mg, Sugar 4.4 g

GREEN CHILE CHICKEN CORN CHOWDER

Green Chile Chicken Corn Chowder image

I bought a ton of Hatch green chiles in August and thought a soup/chowder would be a good way to use them in the winter. They were spicier than I expected so I had to use rice and corn in the soup to cut the spice level. My parents loved it so I passed it on to them, then the girls at work loved it so I passed the recipe on to them also. Hopefully, y'all will love it too. It's a nice comfort food. Serve topped with cheese.

Provided by snowwhiteRN

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h55m

Yield 4

Number Of Ingredients 11

Ingredients

3 Hatch chile peppers, halved and seeded
4 cups water, or more as needed
1 (15 ounce) can cream-style corn
3 skinless, boneless chicken breasts
½ teaspoon ground cumin, or more to taste
½ cup shredded carrots
3 ½ teaspoons chicken stock concentrate (such as Knorr® Homestyle)
3 cloves garlic, crushed
¼ teaspoon poultry seasoning
1 cup cooked rice
½ (8 ounce) package processed cheese food (such as Velveeta®)

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers cut-side down on top.
Cook chile peppers under the preheated broiler until the skins are blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Transfer chile peppers to a large stockpot. Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin, and poultry seasoning. Bring to a boil; reduce heat and simmer chowder until chicken is falling apart, about 1 hour.
Remove chicken and green chile peppers from the stockpot. Shred into small pieces and stir back into the chowder.
Stir rice and processed cheese into the chowder until cheese is melted, about 5 minutes. Thin chowder with extra water if it appears too thick.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 42.8 g, Cholesterol 69.2 mg, Fat 9.9 g, Fiber 3.3 g, Protein 27.7 g, SaturatedFat 4.9 g, Sodium 1440.5 mg, Sugar 9.5 g

GREEN CHILE CHICKEN CHOWDER

Green Chile Chicken Chowder image

This is my best friend's and my attempt to replicate the Green Chicken Chile Soup served at Los Arcos Steakhouse in Truth or Consequence, New Mexico. We love it and have it every time we are at the lake. I called several years ago and they will not give out the recipe. My best friend and I decided we needed to try to replicate it and used our husbands as guinea pigs -- we are close! This is fabulous any time but especially good on a COLD New Mexico night!

Provided by Trixie735

Categories One Dish Meal

Time 1h30m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 chicken breasts, boneless, skinless, cooked & cubed
1/2 cup green chile, peeled & chopped
2 (10 ounce) cans cream of mushroom soup, undiluted
1 (10 ounce) can cream of potato soup, undiluted
1 cube chicken bouillon
4 cups milk
2 medium potatoes, partially cooked & diced
1 tablespoon garlic pepper (or to taste)
1 tablespoon salt

Steps:

Cook chicken -- you can even grill for more enhanced flavor.
In large dutch oven, place 3 cans of soup and 4 cups of milk.
Mix til well combined.
Bring to medium simmer and add bouillon cube.
Simmer on low for 10 minutes.
Add cooked and chopped/mashed potatoes, combine.
Add chicken, chopped chile, garlic pepper, and salt.
Combine well and let simmer about 20 minutes.
Preferred method for us is put ALL in crock pot and put on low for 4-6 hours.

Nutrition Facts : Calories 392, Fat 19.2, SaturatedFat 7.4, Cholesterol 71.5, Sodium 2281.9, Carbohydrate 30.7, Fiber 1.8, Sugar 2.7, Protein 24.1

Tips:

Prep your ingredients: Cut your vegetables and chicken into bite-sized pieces before you start cooking. This will save you time and ensure that everything cooks evenly.
Choose the right type of green chiles: For a milder flavor, use mild green chiles, such as Anaheim or Poblano peppers. For a spicier flavor, use medium or hot green chiles, such as Serrano or Habanero peppers.
Roast your green chiles: Roasting the green chiles will help to bring out their flavor and give the chowder a smoky taste. You can roast them in the oven or on a grill.
Use a variety of vegetables: Don't just stick to the classic vegetables like celery, onions, and carrots. Try adding other vegetables like corn, bell peppers, or zucchini.
Add some spices: Spices like cumin, chili powder, and garlic powder can help to give the chowder a more complex flavor.
Don't overcook the chicken: Overcooked chicken can be tough and dry. Cook it just until it is cooked through.
Garnish with fresh herbs: Fresh herbs like cilantro or parsley can help to brighten up the flavor of the chowder and make it look more appealing.

Conclusion:

Green chile chicken chowder is a delicious and hearty soup that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful soup, give this green chile chicken chowder a try.