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 CHILE CHICKEN AND RICE SOUP
Spicy and light chicken and rice soup. Best served with warm cornbread and a cold beer!
Provided by sara
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
- Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
- Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
- Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
- Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 47.1 g, Cholesterol 57.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 6.4 g, Sodium 752.7 mg, Sugar 3.9 g
GREEN CHILE, CHICKEN, AND CORN SOUP
This soup has some of my favorite things in it! I really enjoy it in the fall, just as the weather is turning cold. I can usually still find fresh corn at that time, and it's so great to have a warm soup on a crisp, chilly night! This is from "Southwest Cooks!", a collection of Native American cuisine.
Provided by breezermom
Categories Chicken Breast
Time 1h10m
Yield 13 cups
Number Of Ingredients 12
Steps:
- Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender.
- Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside.
- Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture.
- Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used).
- Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.
Nutrition Facts : Calories 129.9, Fat 5, SaturatedFat 1.1, Cholesterol 10.7, Sodium 531.1, Carbohydrate 15.2, Fiber 2.8, Sugar 3.1, Protein 7.9
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
CHICKEN & GREEN CHILE SOUP WITH TAMALE DUMPLINGS
Make and share this Chicken & Green Chile Soup with Tamale Dumplings recipe from Food.com.
Provided by Tonkcats
Categories Chicken
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min.
- Add broth, tomatoes, tomatillos and roasted chiles.
- Bring to a bo il, reduce heat to low and add basil.
- Simmer ~10 minutes.
- Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
- Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.
- Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
- With wet hands, form the dough into 16 dumplings.
- Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes.
- Add chicken and simmer until heated through.
- Add salt and pepper to taste. (This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.)
Nutrition Facts : Calories 135.9, Fat 6.7, SaturatedFat 0.9, Cholesterol 23.2, Sodium 642.5, Carbohydrate 13.5, Fiber 2.2, Sugar 4, Protein 6.3
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
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.
CROCKPOT GREEN CHICKEN CHILE ENCHILADA SOUP
Make and share this Crockpot Green Chicken Chile Enchilada Soup recipe from Food.com.
Provided by AmyZoe
Categories Low Cholesterol
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large crockpot pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts.
- Add the undrained diced fire-roasted green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
- Cover and cook on low for 5 to 7 hours or on high for 3 to 5 hours or until the chicken easily shreds.
- Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
- Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup.
- Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
- Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken and transfer to a bowl. Briskly whisk to get the cheese completely incorporated.
- Shred the chicken with 2 forks and then add back into the soup.
- Serve with desired toppings like pepper jack cheese, sour cream, lime, and cilantro.
Nutrition Facts : Calories 494.7, Fat 17.9, SaturatedFat 8.5, Cholesterol 104.6, Sodium 1159.8, Carbohydrate 51.2, Fiber 14.3, Sugar 8, Protein 34.7
LIZ'S SPICY CHICKEN AND GREEN CHILE SOUP
This is a delicious variation of tortilla soup that I got from my wonderful sister, Liz (and then slighly modified)! The secret is the green enchilada sauce - it makes for a nice hot and spicy soup! Enjoy!
Provided by Helping Hands
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
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.
ALBUQUERQUE GREEN CHILE CHICKEN SOUP RECIPE
Provided by á-32809
Number Of Ingredients 6
Steps:
- Bring all ingredients to a boil and simmer for 90 minutes.
CREAMY GREEN CHILE CHICKEN SOUP RECIPE
Provided by dawnu1
Number Of Ingredients 13
Steps:
- In a large saucepan or dutch oven, heat oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook for about a minute, until fragrant. Add chicken stock, raise heat and bring to a boil. When stock is boiling, remove 1/2 c. of broth and let it cool. To the boiling broth, add shredded chicken and green chile. After reserved broth is cool, add 1 Tbs. of flour to it and whisk until well blended. Add the flour mixture back into the boiling broth and mix well. Cook for 15 minutes, stirring frequently. In a small bowl, add the cream cheese. Gradually add the half and half, whisking constantly. This is so the mixture won't be as clumpy when you add it to the soup; if it's a little clumpy, don't worry because it will end up melting into the soup. Add the cream cheese mixture gradually into the soup, whisking constantly. When cream cheese mixture is added, reduce the heat to a simmer. Simmer the soup for 10 minutes, stirring occasionally until the soup thickens. Do not boil. Ladle soup into bowls and enjoy! *Serve with warm flour tortillas if possible
GREEN CHILE CHICKEN TORTILLA SOUP (LOW CARB)
Make and share this Green Chile Chicken Tortilla Soup (Low Carb) recipe from Food.com.
Provided by toadkiller
Categories Brunch
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix chicken, chicken broth, salsa verde and cumin in medium pot and bring to boil. Put the lid on and simmer for 5 minutes.
- Heat tortilla then cut into 1/4 inch strips.
- To serve, put soup in a bowl and top with 1/4 of the tortilla strips and 1/4 of the cheese.
Nutrition Facts : Calories 86.1, Fat 2.7, SaturatedFat 1.5, Cholesterol 9.1, Sodium 342, Carbohydrate 11.5, Fiber 1.8, Sugar 6.1, Protein 6.1
GREEN CHILE AND CHICKEN SOUP
Steps:
- In a large pot heat 2 tbs olive oil. Saute the potatoes for 5 minutes then add the rest of the veggies and the spices. When they are soft add garlic, diced chicken, lime juice and 4 cups of chicken stock. Cover and let simmer for 30 minutes. Adjust salt and pepper as needed. Serve with queso fresco, chopped cilantro, diced avocado and lime.
GREEN CHILE CHICKEN SOUP
Categories Chicken
Number Of Ingredients 6
Steps:
- Add salt to water and bring to a boil. Add chicken & boil gently for 2 hours. Remove chicken, cool quickly with cold water. Remove meat from bone and shred into medium pieces. Strain broth to remove sediment. Add shredded chicken, corn & green chile to broth. Bring back to a boil & add dissolved corn starch solution. Lower heat & simmer for at least one hour.
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 :)
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