Cheesy Chicken Soup With Roasted Corn And Green Chilies Food

CHEESY CHICKEN SOUP WITH ROASTED CORN AND GREEN CHILIES

Steps:

• *In medium pot, bring chicken stock and tinned tomatoes to a boil -- turn down and let simmer covered. In a large skillet, heat butter and oil. Add onions and brown for approx 3-4 minutes. Add chicken to brown. Add chilies and spices and stir to incorporate. Add ap flour and slowly add milk, stirring to incorporate. Let cook for a few minutes until thickened and flour has been incorporated into sauce. Ladle 1 cup of broth/tomato combo into the skillet and stir to thin a bit. Pour entire contents into soup pot and bring to a bare simmer, simmering for about 10 minutes. Stir in cheese, corn and creme fraiche slowly incorporating so both combine into the broth. Serve with chopped cilantro and tortilla chips, tobasco, rice etc. Texture of the soup should be velvety.not thick

CORN AND GREEN CHILE CHOWDER

Steps:

• Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
• In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
• Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.

GREEN CHILE CREAMED CORN

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.

CREAMY GREEN CHILI AND CHEESE SOUP

Steps:

• Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
• Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
• Cook for 20 minutes or until potatoes are tender.
• Add green chiles, cream and cheese.
• Heat until cheese is melted.
• Season with salt and black ground pepper to taste. Garnish with cilantro.

SPICY AND CHEESY CREAMED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese, milk, butter, and garlic salt together in a saucepan over low heat. Cook, stirring frequently, until the cheese has melted completely and the sauce is smooth, about 5 minutes. Stir corn, green chilies, and jalapeno peppers into the sauce. Pour corn mixture into a baking dish.
• Bake in preheated oven for 30 minutes.

CHEESY CHICKEN CORN SOUP

Steps:

• In a large saucepan, combine the broth, tomatoes, chicken, corn, 1 cup water, onion and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the corn is tender. , Combine the flour and remaining water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cheese until melted.

CHEESY GREEN CHILE CORN

Steps:

• In a medium saucepan, combine corn, cream cheese and green chiles.
• Heat over medium high heat until the cream cheese is melted and smooth.
• Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
• Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
• Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
• NOTE: I drained one can of corn and did not drain the other can.
• You may prefer to drain both cans if you want less sauce.