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
creamy green chile chicken soup
Recipe
2 lbs chicken thighs chopped and seasoned with salt and pepper
2 medium carrots
1 celery
1 yellow onion
8 cloves garlic
2 cups chopped hatch green chile
1 qt chicken stock
1 tbsp cumin and coriander
1 pint heavy cream
Salt to taste
Chicken Enchilada Casserole With Green Chilies & Cream of Mushroom Soup : Mexican Recipes
Subscribe Now:
Watch More:
Chicken enchilada casserole with green chili and cream of mushroom soup is a dish that you add tortillas to one at a time. Make chicken enchilada casserole with green chili and cream of mushroom soup with help from a culinary professional with twelve years of experience in this free video clip.
Expert: Ben Diaz
Filmmaker: John Wilbers
Series Description: You don't have to hop on a plane every time you want to enjoy a little delicious world or regional cuisine. Get tips on Mexican recipes that you can bring to your own home with help from an experienced culinary professional in this free video series.
SOUR CREAM CHICKEN ENCHILADAS WITH HATCH GREEN CHILE: Delicious Recipe You'll Make Again and Again
These Sour Cream Chicken Enchiladas with Hatch Green Chile are so delicious, you'll make them again and again. Read on for the easy recipe.
Sour Cream Chicken Enchiladas
shredded chicken (If you cook your own, be sure to save the chicken broth for the sauce)
corn tortillas
finely chopped onion
grated white cheese of your choice (muenster, monterey jack are great choices)
vegetable oil for frying
For the sauce:
1/2 stick of butter
4 Tbsp. flour
2 cups chicken broth
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. cumin
approx. 1 1/2 cups Mexican crema or sour cream
approx. 1/2 cup of chopped Hatch green chile
Fry corn tortillas in hot oil and place on paper towels to drain excess oil. Fill individual fried corn tortillas with shredded chicken, onion, & cheese, and roll tightly. Place in un-greased baking dish with seem side to the bottom. Repeat the process until entire baking dish is filled with rolled enchiladas. (A 19x13 dish should fit approx. 14 enchiladas.) Set aside while making the sauce.
Melt butter in large skillet over medium low heat. Add in flour and whisk until smooth. Continue to cook for 30 seconds then add in chicken broth and continue whisking. This should slowly begin to thicken and form a rue. Once it looks like a smooth white gravy, add in the salt, garlic powder, & cumin and continue whisking util seasonings are incorporated into the sauce. Add in Mexican crema or sour cream and blend until smooth. Finally, add in desired amount of Hatch green chile and mix to combine. Remove from stove top and pour sauce over rolled enchiladas in baking dish. Top with additional cheese and onions if desired. Bake at 400º for 25-30 minutes.
Thanks so much for checking out this video. Be sure to give it a Thumbs Up and Subscribe, if you haven't already done so. I also invite you to follow me on Instagram at and on Facebook at
*All music in this video used with rights from Storyblocks.
Green Chile Chicken Enchilada Soup
This Green Chile Chicken Enchilada Soup is a simple, healthy and delicious soup that is perfect for busy weeknights. It’s creamy, hearty, full of flavor, and sure to become a new family favorite.
This Creamy Chicken Enchilada Soup recipe is basically what would happen if you married our popular White Chicken Chili with chicken enchiladas - total soup perfection. The addition of green chiles and enchilada sauce gives the soup a tangy and spicy Southwestern flare and the cream cheese keeps things extra luscious.
For a time-saving slow cooking hack, we like to use leftover or rotisserie chicken. And considering there isn’t any chopping involved, you can have this ready with minimal effort and prep. Top with your favorite ingredients and get ready to chow down.
#thecarefreekitchen #chicken #enchiladasoup
✅✅✅ RECIPE
~ INGREDIENTS ~
► 2 cups Cooked Chicken diced into ½ chunks
► 2 -15-oz cans White Beans rinsed and drained
► 4 oz Cream Cheese cubed and softened
► 1 cup Corn canned or frozen
► 1 4-oz can Green Chiles
► 1 14-oz can Green Enchilada Sauce (Red or Green)
► 1 teaspoon Onion Powder
► 1 teaspoon Garlic Powder
► 1 teaspoon Chili Powder
► ½ teaspoon Salt
► 4 cups Chicken Broth
~ Optional Toppings ~
► 2 cups Tortilla Strips
► 1 cup Cheddar Cheese shredded
► ½ cup Sour Cream
► 1 large Avocado diced
► Cilantro fresh chopped
Be sure to subscribe ✅ and tap ????????the notification bell so you don't miss an episode!
FOLLOW ME:
►Instagram:
►Facebook:
►Pinterest:
CONNECT WITH ME:
►WEBSITE:
►ALL MY RECIPES:
PORK CHILE VERDE SOUP: Delicious Slow Cooker Recipe Made with Hatch Green Chile & Tomatillos
This Pork Chile Verde Soup is perfect on a cold winter day. It's easy to throw together in the crockpot, and let it slow cook all day until you're ready to eat it. I got the recipe from my friend, Beth. I was hoping to have her join me in my kitchen so she could show you how she makes it, herself, but we weren't able to do that. So, instead, I followed the recipe she gave me. (Although, I'm certain I didn't follow it exactly the way the recipe was intended.) I first had her soup when she brought it to work one day, and it was so creamy and delicious, I never forgot it. It's not what you might consider an authentic Mexican chile verde soup, especially because she adds Great Northern white beans and spinach to it, but it's good to try new things, and this is really yummy. Read on for the full recipe:
Pork Chile Verde Soup
1-2 lbs. boneless pork roast, cut into bite sized pieces
4-5 fresh tomatillos
1/2 large onion
about 5-6 Hatch green chiles
2 garlic cloves
3/4 tsp. ground cumin
1/2 tsp. salt
2 cups or 1 14oz. can chicken broth
1 15oz. can Great Northern beans, drained (I recommend 2 cans)
Optional:
1 cup chopped fresh spinach
2 tsp. lime juice
Season cut pieces of pork with salt and pepper to taste and sear in oiled skillet over medium high heat. Transfer pork to crockpot.
Peel husks from tomatillos and rinse off sticky residue in warm water. (Optional: Roast tomatillos on grill until they've got char marks.) Place tomatillos in blender, along with Hatch green chile, onion, garlic, cumin, and salt, and purée. Pour puréed chile & tomatillo mixture over pork meat in crockpot. Add chicken broth. Drain liquid from can of beans, and add beans to crockpot. Stir and cook on High for 3-4 hours, or on Low for 6-7 hours. Optional: Add chopped spinach and 2 tsp. lime juice at the end, and let cook an additional 30 minutes, until spinach is wilted. Serve with sour cream for additional creaminess, and garnish with fresh cilantro or parsley.
Thanks so much for checking out this video. Be sure to give it a Thumbs Up and Subscribe to my channel, if you haven't already done so. I also invite you to follow me on Instagram at or on Facebook at
*All music in this video used with rights from Storyblocks:
2:33 Don't Stop Instrumental version
5:37 Adventures in Fine Dining
New Mexico Green Chile Chicken Soup
Comidas De Mi Familia my Authentic New Mexico Cookbook nmcookbookmariabaca.com