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 Chicken Soup
Green Chile Chicken Soup
The title says soup, but it's so much more! Chef Tom fires up the El Dorado Santa Maria Style grill to make Green Chile Chicken Soup. This recipe shows why we love cooking over open fire so much! Tomatillos, peppers, chicken thighs and Cattleman's Grill Italiano all combine to make for a hearty and creamy soup that fills the soul as well as the belly. Give it a try, we're sure you'll like it!
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00:00 Ultimate Holiday Giveaway
00:13 Recipe Introduction
00:42 Lighting The Grill
01:17 Prep Work
02:50 Soaking The Black Beans
03:17 Prepping The Fire
04:01 Roasting The Vegetables
05:11 Steaming The Peppers
05:27 Grilling The Chicken
06:37 Setting up the Soup
06:51 Pepper Prep
07:50 Blending The Sauce
08:26 Building The Soup
10:13 Checking On The Soup
10:25 Adding More Texture To The Soup
10:57 Finishing Up The Soup
11:18 Plating And Tasting
12:14 Like & Subscribe!
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:
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
Green Chili Chicken Stew
The winter months usually require the consumption of a hearty soup. They don’t only keep you warm, but they have a way of comforting the soul when all is gloom. Soups like cream of mushroom, clam chowder, chicken noodle, and coconut curry lentil will do the trick.
Of course, it’s also good to mix it up during soup season and add a recipe that is flavorful with an added kick. A green chili chicken stew will provide that.
Here’s a green chili chicken stew recipe that will send you to the tropics of Mexico. Who says you can’t sweat during winter?
#Chicken #Food #Recipe
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GREEN CHILE STEW: How to Make New Mexico Style Green Chile Stew Using Hatch Chile/Easy Recipe
If you've ever wanted to learn How to Make New Mexico Style Green Chile Stew Using Hatch Green Chile, this easy recipe is for you. I just got back from Hatch, New Mexico, where I loaded up on enough Hatch green chile to get me through the year. And this stew is the very first thing I made with it once I got home. Green Chile Stew is meaty and savory, with tender pieces of pork or beef, potatoes, tomatoes, and of course the wonderful flavor of roasted green chile. For New Mexicans, like me, it's comfort food. Read on for the full recipe.
Green Chile Stew
1 1/2 lbs. pork meat or beef chuck/steak, cut into cubes
1 1/2 cups Hatch green chile, roasted, peeled, and chopped
4 russet potatoes, cut into bite-sized cubes
2 tomatoes, chopped into cubes
1 medium white or yellow onion, chopped
3 garlic cloves, minced
approx. 5 cups chicken or beef broth
salt to taste (I use about 1 1/2 tsp.)
1/2 tsp. ground pepper
1 tsp. cumin
Place large saucepan over medium high heat on stovetop. Put in just enough olive oil to coat bottom of pan. Toss in pork or beef and sear. (Remove any excess liquid that may have been rendered & add additional oil if necessary.) Form a well in pan and toss in chopped onion. Fry until translucent. Add in garlic, tomatoes, chile, and allow to cook down a few minute. Add in potatoes and pour in just enough chicken or beef stock to cover all ingredients. Season with salt, pepper, and cumin. When it comes to a boil, reduce heat, cover with lid, and allow to cook 45 minutes to an hour, until meat and potatoes are fork tender. Serve hot and enjoy!
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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