How To make Cream Of Green Chile Soup
2 Corn Tortillas
* see note
12 Oz Tub Bueno Green Chiles :
Mild, Hot, or X-Hot
1/2 Stick Margarine
2 Cups Chopped Onion
1 Garlic Clove peeled and minced
1/2 Teaspoon Dried Oregano :
crumbled
2 Bay Leaves
3 1/2 Cups Chicken Broth homemade or canned
2 Medium Baking Potatoes :
peeled and chunked
1/3 Teaspoon Cumin
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/3 Cup Whipping Cream
2 Cups Monterey Jack Cheese -- grated **
* Preferably 1 of yellow cornmeal and 1 of blue. ** or mozzarella cheese or a combination of both
Cut the tortillas into 1/4 inch wide strips and leasve them uncovered at room temperature until they are dry and crips, about 24 hours (or heat in iron skillet until dry and hot).
In a 4 quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, potatoes, salt, cumin & black pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes.
Stir in the cream and adjust the seasoning if necessary. The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Rewarm it over low heat, stirring often, until steaming.
Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.
Serves 4 to 6.
How To make Cream Of Green Chile Soup's Videos
Green Chile Potato Soup
Green Chile Potato Soup starts with a classic cream of potato soup and then kicks it up a notch with roasted Hatch green chiles! The perfect fall soup.
Full Recipe:
Green Chile Chicken Stew - Season 4, Episode 1
The perfect way to spend a cozy day, this is my recipe for Green Chile Chicken Stew made with potatoes, corn, and Hatch Green Chiles.
#hatchgreenchiles #comfortfood #chilestew
For the full recipe details visit
Ingredients
1 tablespoon neutral oil
1/2 yellow onion, peeled and diced
3 cloves garlic, peeled and minced
3 cups chicken broth
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large Russet potato, peeled and chopped
1/2 cup (8 ounces) diced fire-roasted Hatch green chiles*
1 large chicken breast
1/2 cup frozen corn kernels
fresh cilantro, for serving
fresh lime wedges, optional, for serving
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GREEN CHILE CHICKEN ENCHILADAS 3 WAYS: flat, rolled & in a casserole
These green chile chicken enchiladas are so delicious, you'll want to make them all the time. And when you do, you can now prepare them 3 different ways: flat, rolled & in a casserole. It starts with a creamy sauce that you can make with mild green chile or fire hot chile, depending on how you like it. (I like my chile hot enough to let me know that it's there, but not so hot where I can't enjoy it.) If you're feeding kids, go with mild. I like to roast and peel my own chile every year and keep plenty in the freezer. But I didn't do that this past year, so I'm making do with chile from a can. No worries, it's still scrumptious.
It's a little difficult to specify exact amounts of each of the ingredients, because it really depends on how many enchiladas you want to make and how much you love cheese and onion. The sauce is enough for a large dish of rolled enchiladas or a large casserole. Should you only make a few, put the leftovers in the fridge, and heat it up the following morning and pour it over eggs. It's the breakfast of champions! In my home state of New Mexico, it's actually quite common to fry an egg and put it on top of your enchiladas. When the yolk runs over it, there't nothin' like it!
That said, here's a list of ingredients for these Green Chile Chicken Enchiladas. But I'm not going to bother with exact amounts on some of the items.
Corn tortillas (or large bag of tortilla chips)
shredded chicken (typically 3 breasts cooked, or you can grab and shred a rotisserie chicken from the supermarket and save yourself some time.)
1 10-ounce can cream of chicken (plus 1 can water)
1 10-ounce can cream of mushroom (plus 1 can water)
green chile (approx. 1/2 to 3/4 cup)
shredded cheese (go with mild cheddar, colby jack, or muenster)
chopped onion
canola or vegetable oil for frying
Flat, rolled, or in a casserole, you can't go wrong with this recipe. Hope you like it! For more recipes, follow me on Instagram @marcyinspired.
Creamy Green Chile Soup
My husband absolutely love the creamy green chile soup special at Cheese & Coffee! This is my attempt at recreating it. Cheese & Coffee is a wonderful spot for lunch in Albuquerque, NM. It's a must if you have never been, but in the meantime give this a try. I hope you guys enjoy this soup recipe!
8 chicken thighs or 3 large chicken breasts (your preference on white or dark meat)
2 tablespoons chicken bouillon
1tsp garlic powder
1tsp onion powder
1-2 cups green chile (depending on how spicy you want your soup)
3 cups water
1/2 cup of butter ( 1 stick)
1/2 cup flour
salt (to taste) Not too much because the bouillon adds saltiness
Instant Pot Green Chicken Enchilada Soup
Printable Recipe:
The best Instant Pot soup! Creamy green enchiladas chicken soup is so tasty and easy to make in the crockpot. Keto slow cooker Mexican soup is the perfect weeknight dinner recipe. Easily adapted slow cooker or instant pot recipe so you’ve got even more options. A perfect Mexican recipe for taco Tuesdays! A perfect keto slow cooker dinner idea! #instantpot #greenenchiladaschickensoup #keto #mexican #soup #tacotuesday #slowcooker #crockpot #lowcarb #sugarfree #seekinggoodeats
Creamy Green Chile Chicken Enchilada Soup + Homemade Tortilla Strips | Crockpot Cooking
Creamy Green Chile Chicken Enchilada Soup
4- Boneless Skinless Chicken Breast or 6 Boneless Skinless Chicken Thighs
1- 28oz Can of Green Enchilada Sauce (Mild)
1- Quart Chicken Broth or Chicken Stock
1- Cup (8oz) Half and Half
1-2 Cups Grated Monterey Jack Cheese
4 oz. Softened Cream Cheese
1/2 C. Green Salsa Mild, Medium or Hot (If using Hot Salsa reduce to 1/3 C.)
Salt and Pepper to Taste
Cook in Crock Pot on High 6-7 hours or 8-10 hours on Low.
Garnish with:
Crispy Tortilla Stripes, Avocadoes, Limes, Cilantro and/ or Queso Fresca Cheese (I use Ranchero Brand)
Follow me on Instagram:
@cooking_forthefamily
Recipe:
seekinggoodeats.com