Creamy Chile Chicken Soup Food

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.

CREAMY CHICKEN SOUP

Steps:

• In a 5-6 quart Dutch oven over moderate heat, melt the butter in oil. Add the chicken and lightly brown, stirring occasionally, about 5 minutes.
• Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
• Blend cornstarch into the half n half with a whisk. Add nutmeg, and whisk again. Stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.

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.

CROCKPOT CREAMY GREEN CHILE CHICKEN SOUP

Steps:

• Heat the oil in a large skillet over medium heat.
• Sear the chicken thighs until golden brown on both sides, about 3 minutes per side. Season with sea salt and pepper. Set aside on a clean cutting board and once ready to handle, slice them into large pieces. Transfer chicken to your crockpot.
• Meanwhile, in that same skillet, saute your onion with the garlic for 3-4 minutes. Stir in the cumin. Transfer to the crockpot using a rubber spatula to get all the flavors in there.
• Add the green chiles and the crushed tomatoes into your crockpot.
• Stir in the broth and beans. Set the lid on and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
• Once the time is up, use a pair of tongs to take the chicken out into a shallow dish. Shred your chicken then return it into the crockpot.
• In a small bowl, whisk the coconut
• milk with the flour until smooth.
• Add your coconut milk-flour mixture into the crockpot together with the peas, stirring well to incorporate.
• Cook on HIGH for 20-30 minutes more.
• Ladle into bowls then add toppings of choice.
• Enjoy!

GREEN CHILE CHICKEN SOUP

Steps:

• In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
• Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.

HEARTY CHIPOTLE CHICKEN SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.

CREAMY CHICKEN ENCHILADA SOUP

Steps:

• Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
• Remove soup from the heat and stir in sour cream until well blended.

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.