Cheesy Roasted Corn And Chicken With Green Chilies Soup Food

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.

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.

PATRICIA'S GREEN CHILE SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

GREEN CHILE CHICKEN SOUP

Steps:

• Char the peppers over the stove burner flame until blackened all over. Place in a large bowl and cover tightly with a dish towel. Let cool. Peel and scrape off the blackened skins. Remove the stems and seeds from the peppers and cut into 1/4-inch pieces.
• Melt the butter in a medium Dutch oven over medium heat. When the butter is melted, add the leeks, potatoes and peppers and cook until the leeks are wilted, about 4 minutes. Add the garlic and season with 1 teaspoon salt. Sprinkle with the flour and cook to remove the raw flour taste, about 2 minutes. Add the cumin, oregano and nutmeg. Pour in the chicken broth and 2 cups water. Stir to combine. Bring to a strong simmer and cook until the potatoes are tender, about 15 minutes.
• Add the cream, chicken and corn. Return to a simmer and cook until slightly thickened and flavorful, 10 to 15 minutes more. Stir in the lime juice and season with salt if needed.
• Serve the soup in bowls garnished with cilantro leaves and cotija.

CHEESY ROASTED CORN AND CHICKEN WITH GREEN CHILIES SOUP

Steps:

• 1 In medium pot, bring seasoned chicken stock and chicken to a boil -- turn down and let simmer covered for about 15 minute Remove from heat.
• 2 In crock-pot. Add onions, peppers, tomatoes, spices, and dry roasted corn. Add cubed chicken and broth. Cook on high setting for about 3 1/2 - 5 hours until corn is tender.
• 3 Combine margarine and flour to make a roux. Stir into soup. Slowly add milk and sour cream, stirring to incorporate. cook on high until soup thickens slightly. Reduce heat and let cook for a about another half hour on low.
• 4 Stir in cheese.
• 6 Serve with chopped cilantro and tortilla chips, Tabasco, rice etc. Texture of the soup should be velvety.not thick.

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.

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.

ROASTED CORN AND GREEN CHILI SOUP

Steps:

• Preheat oven to 450°F. Keeping husks on corn, place corn on heavy rimmed baking sheet. Roast until corn is fragrant and husks brown, about 30 minutes. Let cool. Remove husks from corn. Cut off corn kernels and set aside.
• Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and quarter chili.
• Combine 3 1/2 cups water, broth and potato in large pot. Cover partially and simmer over medium heat until potato is tender, about 20 minutes. Using slotted spoon, transfer potato to processor; reserve cooking liquid. Add corn, chili and chopped cilantro to processor. Puree until mixture is as smooth as possible, gradually adding most of reserved cooking liquid through feed tube. Strain corn puree through sieve into large saucepan, pressing on solids. Mix in remaining cooking liquid and cream. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with cilantro sprigs and then serve immediately.

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.

GREEN CHILE, CHICKEN, AND CORN SOUP

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.