Best Chileatole Green Chile Soup With Corn Slow Cooker Recipes

CHILEATOLE - GREEN CHILE SOUP WITH CORN (SLOW COOKER)

Steps:

• In a 10-inch skillet, heat the oil over medium heat.Add the onion and all the chiles and cook,stirring, until the onion is soft and pale gold, about 5 minutes. Transfer to a 5 quart slow cooker.
• Place the corn in a food processor and pulse several times, until the kernels are broken up but it is not quite smooth. Add to the slow cooker along with the water and salt.Cover and cook on low for 6 hours.
• Stir in the epazote, cilantro, and pepper. Puree in batches in a blender, or with an immersion blender right in the crockpot, until it is smooth.
• If necessary, thin the soup with a little water. Taste and adjust seasoning before serving.

LIZ'S SPICY CHICKEN AND GREEN CHILE SOUP

Steps:

• Rub chicken fillets with fajita seasoning mix.
• Place chicken in skillet and brown each side.
• Remove from skillet and allow to cool.
• Cut into bite-size pieces.
• Add 1 Tbs olive oil to skillet and saute onions, garlic, and green chiles.
• Move to large saucepan.
• Add enchilada sauce, chicken broth, Mexi-Corn, and chicken.
• Salt and pepper to taste.
• Bring to a boil, then turn down to simmer.
• Allow to simmer for 1/2 hour to 1 hour.
• Top with cheese, crumpled tortilla chips, and sliced avocado.

CREAM OF GREEN CHILE SOUP

Steps:

• Place all ingredients in a blender or food processor and puree until smooth.
• Heat in a saucepan and serve immediatly.

CORN AND GREEN CHILE CHOWDER

Steps:

• Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
• In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
• Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.

CLASSIC SLOW COOKER CORN CHOWDER

Steps:

• Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.