Chicken Soup With Cream Style Corn And Green Chili Peppers Food

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.

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.

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.

GREEN CHILE CHICKEN SOUP

Steps:

• Mix soups, chicken, corn and green chile in very large pot.
• Gradually add milk to desired consistency.
• I use about 3/4 of the empty soup can full.
• Let boil.
• Serve in bowls with tortillas on the side.
• You can probably do this in a crockpot with raw chicken at the bottom, top with soup, corn, milk and chile and let cook 7 hours.

CREAM OF CHILE-CHICKEN SOUP

Steps:

• In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender.
• Drain fat, if necessary.
• Stir in milk, cream of chicken soup, corn, chopped tomato, chile peppers, cilantro or parsley, and cayenne pepper.
• Bring to boiling; reduce heat.
• Simmer, uncovered, for 5 minutes, stirring occasionally.
• Add Monterey Jack cheese.
• Cook and stir until cheese is melted.

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
• Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
• Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
• Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
• Repeat the layers (ENDING with the cheese).
• Spread the remaining soup mixture over the cheese.
• Bake uncovered for about 25 minutes or until hot and bubbly.

PERUVIAN-STYLE CORN, PEPPER AND CHICKEN SOUP

Steps:

• Put broth and chicken in a large pot, bring to boil, then reduce to a simmer and cook until chicken is cooked through, about 20 minutes.
• Transfer chicken to plate and allow to cool; skim broth.
• If using potato, add now to broth and simmer for about 10 minutes or until it's starting to get tender but is not quite done.
• Add corn and bell peppers to broth and bring to a boil then reduce to a simmer and cook until peppers and corn are just tender, about 5 minutes.
• Meanwhile, remove skin and bones from chicken and shred the meat.
• Return the shredded chicken to the pot and stir in the chile paste to taste and lemon juice.
• Ladle into bowls and sprinkle with the parsley.

CHICKEN CORN CHILI

Steps:

• In large pan, combine oil onion, bell pepper, and jalapeno. Stir often over high heat until onions are limp, 3-4 minutes.
• Add cumin, corn, green chiles, milk, and beans.
• Bring to a boil, then reduce heat, cover and simmer, stirring occasionally to blend flavors, about 10 minutes.
• Stir in chicken. Season with salt and pepper.
• Stir in cheese and serve immediately.

LOW FAT CHICKEN, CORN, AND GREEN CHILE CHOWDER

Steps:

• Spray a large saucepan with cooking spray, then add onions through garlic and saute over mediun-high heat. Add a little chicken broth to prevent burning and cook 8-10 minutes.
• Add corn, chicken, chiles, pepper, and remaining broth. Bring to a boil 2-3 minutes.
• Dissolve cornstarch in the half and half, then stir into soup.
• Bring to a boil, then serve.

CHILI, CHICKEN AND CORN SOUP (WW CORE)

Steps:

• Place a large soup pot or Dutch oven over medium heat. Apply a light coating of cooking spray and add the leeks, onions, garlic, and jalepenos. Cook for two minutes.
• Cut the chicken thighs in half and add to the pot. Cook and stir for 2 minutes until the surface of the chicken is opaque.
• Add the corn kernels, paprika, cumin and chicken broth. Milk the corn cobs by scraping the back of a knife across the surface holding the cob over the pot so the liquid drips into the soup. Bring to a light boil and reduce to simmer. Cover and cook for 20 minutes.
• Add the mushrooms and stir in, cover and cook another 10 minutes.
• Add the yellow squash and stir in cover and cook another 10 minutes.
• Season the dish with salt and pepper to taste. The amounts will vary based on the type of broth used.
• Optional: The chicken should be tender enough to cut with a back of a spoon, but if you prefer you can remove the thighs and shred the chicken.
• Ladle into bowls and garnish with cilantro (optional).