GREEN CHILE CHICKEN CHILI
The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas
Provided by Taste of Home
Time 5h30m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.
Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.
SLOW COOKER CREAMY GREEN CHILE CHICKEN ENCHILADA SOUP
Steps:
- Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours.
- When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.
- Whisk in the cream cheese until it incorporated. Turn off the slow cooker and whisk in the Greek yogurt. Whisk immediately so that the yogurt doesn't curdle. Serve the soup topped with shredded cheese, cilantro and avocado slices.
Nutrition Facts : Calories 469 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 9 grams fat, Fiber 8 grams fiber, Protein 53 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1214 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GREEN CHILE CHICKEN SOUP
Provided by Wanna Make This?
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 17
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 CHICKEN CHILI
Provided by Katie Lee Biegel
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
- Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
- Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
- Preheat the oven to 400 degrees F.
- Place a 6-count skull mold on a baking sheet.
- Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
- Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.
GREEN CHILI CHICKEN TORTILLA SOUP
Green Chili Chicken Tortilla Soup is a tasty combination of chilies, chicken, and broth, garnished as you wish - simple to make and delicious to eat!
Provided by LindySez
Categories Lunch Main Course Soups, Stews & Chili
Time 55m
Number Of Ingredients 18
Steps:
- Heat the oil until hot, but not smoking, in a large soup pot or Dutch oven. Generously season the chicken breast with salt and pepper then place in the hot oil, skin side down. Leave to brown, about 5 minutes. Then turn and brown the other side, about 3 minutes. Take the chicken out of the pan and set aside. When cool, remove the skin.
- Meanwhile, put the chilies and onion (in batches) into the work bowl of a food processor. Roughly chop, do not pulverize, with on/off pulses (about 7 or 8). After you take the chicken out of the pot, lower the heat and add the chopped chilies and onion, stir, then cover and allow to sweat over low heat, about 10 minutes.
- Add the cumin and oregano, some salt and pepper, then add the chicken stock. Put the chicken breasts back into the pot, bring to a simmer, cover, and simmer 30 minutes.
- Remove the chicken breast and allow to cool. Add the hominy to the pot and simmer another 10 minutes.
- When the chicken is cool enough to handle, shred as much meat as you want in the soup (I used only 3 - save what you don't use for another use) and add back to the pot. Simmer until hot.
- Ladle the soup into bowls and top with your toppings of choice, and squeezing lime juice into it as desired
Nutrition Facts : ServingSize 1 g, Calories 227 kcal, Carbohydrate 25 g, Protein 22 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 233 mg, Fiber 5 g, UnsaturatedFat 11 g
HATCH GREEN CHILE CHICKEN STEW
Steps:
- Lightly oil baking dish; preheat oven to 350ºF
- Combine seasoning blend for the chicken in a small bowl and sprinkle evenly over the meat (see Recipe Notes below)
- Place in a lightly oiled baking dish; cover with foil and bake until it reaches an internal temperature of 165º F (this usually takes about 45 minutes--depending upon your oven)
- Once it's done, shred and set aside
- Chop onions
- Add chopped onions and roasted green chiles to food processor; pulse and set aside
- Heat large stockpot with oil; add onion/green chile mixture and cumin seeds; cook on medium high heat for about 5 minutes
- Reduce heat to medium and add chicken broth, garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander and salsa verde; cook for 5 minutes
- Add shredded chicken and bay leaves to broth; reduce heat to low and allow to cook for 15 minutes
- After 15 minutes, add canned white beans with their juice; cook additional 15 minutes; remove bay leaves; add salt and pepper to taste
- Garnish with a squeeze of fresh lime juice, cilantro and Cotija cheese
Nutrition Facts : ServingSize 1 cup, Calories 388 kcal, Carbohydrate 6 g, Protein 29 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 113 mg, Sodium 1090 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 17 g
GREEN CHILE CHICKEN SOUP
When I first came home after having my baby, my sister in-law made a soup like this for me and froze it in a bag to reheat in the crock pot so I didn't have to cook. I fell in love with it so I added a few ingredients and it is now a staple in our home. Hope you like it!!
Provided by Ashley Burnam
Categories Other Soups
Time 40m
Number Of Ingredients 15
Steps:
- 1. If you're using a precooked chicken, remove the skin and shred all of the meat into a bowl and set off to the side covered with the skin to hold in moisture. If you're going to make the chicken yourself, rub it with salt, pepper, oregano, garlic powder, onion powder and chile powder. Then put on a roasting pan drizzled with EVOO and roast on 400 degrees for about 30 minutes, let it rest about 10 minutes on covered in foil and shred when needed. This makes good juices to add to the soup :)
- 2. In a large stock pot, add the butter, garlic and onions and saute on medium-ish for a few minutes until the onions are tender. The onions are more for flavor and will basically dissolve when the soup is done (good for kids who don't like onions)
- 3. Then dump in the green chiles, beans(drained), lime juice, and tomatoes. Stir and let it come to a bubble.
- 4. Add all the seasonings, stir and add the corn, broth, and water. Once again, let it come up to a bubble (not a boil) and then add in all of the chicken. reduce heat to low, cover and let it simmer until ready to eat. Just before serving, toss in the cilantro to keep the green color and give it a pop of fresh flavor. I've eaten it 10 minutes later... I've eaten it an hour later, it's all delish :)
GREEN CHILE CHICKEN SOUP
Ridiculously easy and quick. My husband's favorite. The only way to mess this one up is to add too much milk making the soup too thin. I got this recipe from my mother, but I don't know where it originated. The amounts can vary. You really can't mess this one up.
Provided by Robyn from the dese
Categories Lunch/Snacks
Time 25m
Yield 1 large pot, 8 serving(s)
Number Of Ingredients 7
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.
HATCH GREEN CHILE AND CHEESE SOUP
Hatch Green Chile and Cheese Soup is warm and spicy and perfect for the Fall and Winter seasons. Topped with sour cream for a cool dollop; it's perfect.
Provided by Creative Culinary
Time 50m
Number Of Ingredients 14
Steps:
- In a large, heavy pot, melt butter over very low heat; add the onion, peppers and garlic and cook over low heat for 10 minutes until vegetables are soft but not browned.
- Add flour and cumin and stir well to blend.
- Pour stock into pot, whisking continuously. Cook until thickened, about 10 minutes.
- Remove from heat, stir in cheese, add the cilantro and blend with an immersion blender until smooth.
- Pour soup into bowls and garnish with sour cream, cilantro, green onion slices and fried tortilla strips.
Nutrition Facts : ServingSize 1 grams, Calories 284 kcal, Carbohydrate 20 g, Protein 12 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 49 mg, Sodium 476 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 6 g
EXCELLENT GREEN CHILE CHICKEN SOUP
Make and share this Excellent Green Chile Chicken Soup recipe from Food.com.
Provided by Bill From New Mexico
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, melt butter.
- Add flour and stir paste over medium heat.
- Add milk and chicken broth and whip to eliminate lumps.
- Bring to a boil and reduce heat to simmer.
- Add remaining ingredients.
- Stir well, cover and simmer for 30 minutes.
Nutrition Facts : Calories 269.1, Fat 19.2, SaturatedFat 11.8, Cholesterol 52.1, Sodium 531.6, Carbohydrate 17.4, Fiber 0.6, Sugar 1.1, Protein 7.1
GREEN CHILE CHICKEN SOUP
One of our favorites. A spicy, tasty soup. If you like, you can add 1 cooked potato cut into pieces at the end before serving. The more chiles you use, the spicier the soup!
Provided by Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 16.4 g, Cholesterol 88.2 mg, Fat 23.5 g, Fiber 0.6 g, Protein 17.3 g, SaturatedFat 12.5 g, Sodium 313.9 mg, Sugar 4.3 g
GREEN CHILI CHICKEN SOUP CROCK POT RECIPE
An EASY slow cooker green chili chicken soup recipe! Learn how to make green chili chicken soup in a Crock Pot with just 10 minutes prep.
Provided by Maya
Categories Main Course
Time 5h10m
Number Of Ingredients 17
Steps:
- Place the chicken on the bottom of the slow cooker and pour in the remaining ingredients. Set to either 5 hours on high or 7-8 hours on low.
- Once done taste for seasoning and add additional salt if necessary. Top with desired toppings and serve.
Nutrition Facts : Calories 173 kcal, Carbohydrate 7 g, Protein 26 g, Fat 3 g, Cholesterol 72 mg, Sodium 1577 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GREEN ENCHILADAS CHICKEN SOUP
Green Enchiladas Chicken Soup with a creamy broth of green enchiladas sauce, salsa verde, cheeses, and tender shredded chicken, you can't go wrong with this recipe. Perfect for those busy nights! Slow cooker, stovetop, or Instant Pot instructions provided.
Provided by seekinggoodeats
Categories Soup Recipes
Time 6h10m
Number Of Ingredients 8
Steps:
- In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
- Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
- Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
- Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
- Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.
- In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
- Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!
Nutrition Facts : Calories 346 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 39 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 962 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
GREEN CHILE CHICKEN CASSEROLE
This Green Chile Chicken Casserole is full of tangy southwest flavor, super comforting, and easy to make! With only 8 ingredients, it comes together quickly and makes dinner a breeze. With a variety of serving options, this will quickly become a favorite!
Provided by Kimber
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F.
- Combine the cream of chicken soup, sour cream, milk, garlic powder, and cumin. Then stir in the shredded chicken and green chiles.
- Spread the mixture in a casserole dish and top with cheddar cheese.
- Bake for 20-30 minutes until the edges are bubbly and the casserole is hot throughout.
- Let sit 10 minutes, then serve with your choice of rice, beans, or tortillas. Enjoy!
Nutrition Facts : Calories 328 kcal, Carbohydrate 7 g, Protein 30 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 104 mg, Sodium 706 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
CROCKPOT CREAMY GREEN CHILE CHICKEN SOUP
Crockpot Creamy Green Chile Chicken Soup
Provided by Rachel Maser - CleanFoodCrush
Categories Food Prep
Yield 6
Number Of Ingredients 15
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 ENCHILADA SOUP
I created this cheesy chicken enchilada soup by accident trying to make a casserole that flopped. I decided to create a soup out of it instead! Yum!
Provided by VenturaMama77
Categories Chicken Soup
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
- Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.8 g, Cholesterol 94.6 mg, Fat 21.6 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 9.2 g, Sodium 1926.3 mg, Sugar 3.5 g
GREEN CHILE CHICKEN SOUP RECIPE
Turn up the heat with hearty Green Chile Chicken Soup! Simple to make and bursting with vibrant Mexican flavors, this recipe is a keeper.
Provided by Becky Hardin
Categories Soup
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large Dutch oven. Add the onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes.
- Add the cumin and coriander and continue to cook for 2 more minutes.
- Add the chiles, beans, enchilada sauce, chicken, and chicken broth.
- Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Serve with your favorite toppings.
Nutrition Facts : Calories 413 kcal, Carbohydrate 45 g, Protein 36 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 53 mg, Sodium 727 mg, Fiber 11 g, Sugar 6 g, UnsaturatedFat 8 g, ServingSize 1 serving
GREEN CHILE-CHICKEN SOUP
A great make-ahead option for any night of the week.
Provided by Melissa Gray
Time 20m
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven over medium-high. Add poblano and sweet onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, beans, enchilada sauce, salt, cumin, and coriander. Bring to a simmer, and cook, stirring occasionally, about 5 minutes. Using back of spoon, gently mash beans. Stir in chicken; continue simmering until heated through, about 5 minutes. Stir in cilantro. Garnish with radishes, sour cream, and additional cilantro. Serve immediately.
More about "green chile chicken soup food"
CHICKEN AND HATCH CHILE STEW - LIFE MADE SIMPLE
From lifemadesimplebakes.com
4.7/5 (75)Total Time 1 hrCategory Main Dishes, SoupsCalories 158 per serving
- In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
- Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.
GREEN CHICKEN CHILI SOUP - THE MODERN PROPER
From themodernproper.com
Ratings 10Total Time 51 minsServings 6Calories 441 per serving
- Add garlic and continue cooking for 1 more minute.Add all the remaining ingredients, using 3 cups of chicken stock (except the lime juice) to the pot
- Stir in lime juice and serve with avocado and cilantro.To make ahead, store in the freezer and reheat in a crockpot, or if you want to make it right away in a crockpot: In a large skillet heat olive oil and sauté the onions for 5 minutes.Add the garlic and continue cooking for 1 more minute.In a large bowl combine onion/garlic mixture along with remaining ingredients
GREEN CHILI - CHICKEN CHILI VERDE RECIPE - …
From chefdehome.com
Cuisine MexicanCategory Soup, Main CourseServings 4-5Total Time 1 hr
- Remove husk of tomatillos. Roast tomatillos and chilies on open flame until nicely charred from all sides. Put chilies in a plastic bag (or container with lid) and let sweat. Once cooled, scrape off skin as much as possible, and remove seeds. Rough dice and add chilies, tomatillos, cilantro stems and half of leaves into food processor. Process until puréed. Set aside.
- Heat oil in a heavy bottom deep pan. Add onion and garlic with bay leaf. Sauté until onions are soft. (3-4 minutes)
- Add diced chicken, season with salt and black pepper with cumin power, oregano and sauté until chicken no longer pink and spices are fragrant. (2-3 minutes)
- Add puréed tomatillos-chilies mixture with 1/2 tsp of salt, diced potatoes (if using) with chicken stock. Mix well, bring to boil. Cover. Reduce heat and simmer for 30-40 minutes or until liquid has reduced, chili thickened, potatoes and chicken are fully cooked and tender. Remove and discard bay leaf. Taste and adjust lime juice and salt.
GREEN CHILE CHICKEN SOUP - NEW MEXICO NOMAD
From newmexiconomad.com
Reviews 77Estimated Reading Time 2 mins
10 BEST GREEN CHILI WITH CHICKEN SOUP RECIPES | YUMMLY
From yummly.com
GREEN CHILE CHICKEN SOUP | 24BITE® RECIPES
From 24bite.com
5/5 (28)Total Time 50 minsCategory Main CourseCalories 194 per serving
- Set oven to broil (usually about 550℉) and allow to preheat. Spray baking sheet with cooking spray.
- Wash Anaheims and Serrano. Remove stems from Anaheims, slice each pepper in half and place with skin side up on cooking sheet. Cut onion horizontally into four large slices and place on same cooking sheet. Place peeled garlic and whole Serrano on same cooking sheet. Place in oven on highest rack and allow to cook about 10-15 minutes. The peppers will be charred and onions will have a few charred looking bits. The garlic may be completely blackened so don't worry. That's what you are looking to find.
- Place charred peppers in a bowl and cover with plastic wrap to "sweat" for 10 to 15 minutes. They need to cool enough for you to be able to handle them easily. Once cool enough to handle, carefully remove the charred skin from each. It should peel off easily. Remove skin, seeds and stem from Serrano. Place all the peppers in an electric blender with the onions and garlic.
GREEN CHILE CHICKEN SOUP - GRACE AND GOOD EATS
From graceandgoodeats.com
Cuisine AmericanCategory Main CourseServings 12Calories 255 per serving
- Fully cook the chicken. I like to use the Instant Pot method: add 1 cup of the chicken broth to the Instant Pot. Place the trivet inside and place the chicken on top. Season with salt and pepper. Close the lid and seal. Cook for 8 minutes on high pressure before carefully performing a quick release. Remove the chicken to shred. (Do not place the chicken back in the Instant Pot yet.)
- Add the remaining chicken broth, spices, black beans, corn, and green chiles to the Instant Pot.
CREAMY GREEN CHILE CHICKEN SOUP RECIPE - EATINGWELL
From eatingwell.com
3.5/5 (2)Total Time 50 minsCategory Healthy Soup RecipesCalories 300 per serving
- Preheat grill to medium-high (if grilling chiles) or preheat oven to 400 degrees F (if roasting chiles).
- Place chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a simmer and cook, turning the chicken halfway through, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from the heat. Transfer the chicken to a clean cutting board, leaving the broth in the pan. When cool enough to handle, shred or chop the chicken into bite-size pieces.
- Meanwhile, grill chiles, turning frequently, until blistered on all sides, about 15 minutes. (Alternatively, roast on a baking sheet, turning once or twice with tongs, until blackened in places, 15 to 20 minutes.) When cool enough to handle, peel and remove stems and seeds. Finely chop 2 chiles; puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.
- Whisk 1/2 cup of the broth in a bowl with wine and flour until smooth. Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed chiles and the chicken. Add milk, salt, white pepper and oregano; heat, stirring frequently, until steaming and hot, but not boiling, 10 to 15 minutes. Remove from the heat and stir in cilantro.
GREEN CHILE CHICKEN POZOLE - AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 (23)Total Time 1 hrCategory Dairy Free, Dinner, Gluten Free, LunchCalories 435 per serving
- In a large dutch oven or pot, add olive oil and place over medium high heat. Next add in diced onion, bell pepper and garlic. Saute for a few minutes until onions are tender. Next add in spices: cumin, coriander, garlic powder and oregano. Mix to coat the veggies with the spices, then slowly add in chicken broth, green chiles, hominy, chicken thighs and salt and pepper. Stir well to combine.
- Bring soup to a boil then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. You’ll want the chicken to be covered by the broth so make sure to stir every so often.
- Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot then stir in corn, cilantro and juice from 1 lime. Simmer for 5-10 more minutes, then taste and adjust seasonings, if necessary. Enjoy. Serves 4-6.
- Serve pozole in bowls immediately, top with shredded green cabbage, dollop of Greek yogurt, pinch of fresh chopped cilantro, avocado slices and a lime wedge.
GREEN CHILE CHICKEN ENCHILADA SOUP | YELLOWBLISSROAD.COM
From yellowblissroad.com
5/5 (8)Total Time 35 minsCategory SoupCalories 455 per serving
- Heat olive oil in a heavy bottomed soup pot or dutch oven over medium heat. Add onion and cook, stirring often, 4-5 minutes or until soft. Stir in garlic and cook for 30-45 seconds.
- Add green chiles, chicken, salsa, chicken stock and enchilada sauce. Bring to a boil, then cover and turn heat to low. Simmer for 20-30 minutes.
- Cut tortillas into ½ inch strips and place several strips in the bottom of each bowl. Ladle soup over the tortilla strips and serve with optional garnishes (sour cream, shredded cheese, cilantro) and a squeeze of lime.
EASY STOVETOP GREEN CHILI CHICKEN SOUP - HEARTBEET KITCHEN
From heartbeetkitchen.com
4.8/5 (20)Category Dinner, SoupCuisine AmericanTotal Time 45 mins
- Sprinkle salt over chicken thighs. Heat 1 tablespoon olive over medium high heat in a heavy stock pot, and add chicken thighs in individual layer. Sear on both sides 4-5 minutes to get a golden brown crust. Remove chicken thighs and set aside.
- Turn heat down to medium and add diced onion + pinch of salt to chicken drippings in pot, and saute until translucent, about 7 minutes. Add smoked paprika, chili powder, cumin, and oregano leaves. Stir and coat onion, and you will start to smell the spices become fragrant, cooking for 1-2 minutes. Add a tablespoon more olive oil, and stir in garlic, cooking for 1-2 minutes.
- Add chicken back to pot, along with salsa verde, diced green chiles, chicken broth, and bay leaves. Stir, and bring to a boil. Turn heat down to a light simmer, and cover. Cook for 20 minutes.
- Remove chicken thighs and shred using forks. Add back to pot, along with white beans, cook for 10 more minutes. Stir in fresh lime juice.
CREAMY GREEN CHILE CHICKEN SOUP | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
5/5 (3)Category DinnerServings 4Total Time 1 hr
- Heat the oil in a large dutch oven. Once hot add onions, peppers, carrots, and cook, stirring occasionally, until very softened, about 10 minutes.
- Add in the potatoes, green chiles, beans, salsa verde, shredded chicken, broth, salt and cumin and stir together. Bring up to a boil and then reduce heat to simmer until the potatoes are tender and the soup has slightly reduced, about 20-25 minutes.
- Stir in the cashew cream, lime juice and cilantro. Taste, and adjust the seasoning, adding in more salt or lime juice as needed.
GREEN CHILI CHICKEN SOUP - SUEBEE HOMEMAKER
From suebeehomemaker.com
4.8/5 (8)Total Time 50 minsCategory SoupCalories 382 per serving
- In a large stock pan, heat olive oil to medium heat. Add diced onion and jalapeño, and sauté until softened, approximately 3-4 minutes. Add garlic and stir for 30 seconds. Then add the chicken, cumin, onion powder, salt, and pepper and saute for 5-6 minutes, until chicken is slightly browned.
- Add chicken broth, beans, salsa verde, and green chilies, and bring to a boil. Reduce heat and simmer for approximately 10-15 minutes, or until chicken is cooked through.
- Remove chicken to shred. Add it back to pot and simmer on low for another 10 minutes. Check seasonings and adjust according to your tastes.
- Serve with optional garnishes - cilantro, avocado slices, tortilla strips, sour cream, shredded cheese, sliced jalapeño, etc.
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