Best Green Chile Tomato And Potato Soup Recipes

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POTATO AND GREEN CHILE SOUP



Potato and Green Chile Soup image

This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.

Provided by Franny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

4 tablespoons salted butter
1 medium onion, chopped
1 clove garlic, minced, or more to taste
4 medium potatoes, peeled and cubed, or more to taste
⅓ cup all-purpose flour
2 cups beef broth
28 ounces canned roasted Hatch green chile peppers, diced
2 cups milk
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
½ teaspoon salt, or to taste
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
ground black pepper to taste

Steps:

  • Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
  • Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
  • Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g

MERM'S POTATO CHEESE SOUP WITH GREEN CHILIES



Merm's Potato Cheese Soup With Green Chilies image

One taste of this soup at my grandparents' then favorite Mexican restaurant in Tucson - Molina's - and my mom (whose grandchildren called Merm) had to make her own. This is how she made hers and actually everyone liked Mom's version (made with love) better than Molina's. This is pure comfort food for my Dad and for me and we chat about memories of my beloved Mother as we eat. Serve with fresh warm flour tortillas for dipping and of course a nice Mexican beer.

Provided by Sooz Cooks

Categories     Mexican

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 medium onion, chopped
1 garlic clove, minced
4 medium potatoes, peeled and cut into 1-inch cube
1/3 cup flour
2 cups chicken broth
2 cups milk
27 ounces whole green chilies (drained and chilies diced into bite-sized pieces, Mom used canned, I use fresh roasted chilies, abou)
1/2 teaspoon salt
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
pepper

Steps:

  • Heat butter in large dutch oven or other large soup pan over medium heat.
  • Add onion and garlic; cook until onion is tender.
  • Stir in potatoes and cook for abbout 1 minute.
  • Stir in flour until smooth and continue cooking 1 minute.
  • Slowly add broth stirring well.
  • Bring to a boil. Cover and reduce heat. Simmer 30 minutes or until potatoes are tender.
  • Stir in milk, chiles and salt.
  • Heat until simmering.
  • Add cheeses; cook and stir just until cheeses melt. Do not boil. Add pepper to taste. Serve in individual bowls. Garnish as desired.

POTATO, CHEESE, AND GREEN CHILI SOUP



Potato, Cheese, and Green Chili Soup image

Categories     Cheese     Potato     Fall     Vegan     Simmer

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
1 large green bell pepper, finely chopped
5 medium potatoes, peeled and diced
6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
1 cup chopped fresh, ripe tomatoes
1 cup cooked fresh or thawed frozen corn kernels
1/2 cup chopped fresh mild green chilies, such as poblano
2 teaspoons ground cumin
1 1/2 cups cheddar-style nondairy cheese, grated (this is great with Vegan Gourmet nacho cheese)
1 cup rice milk, or as needed
Salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and green pepper and continue to sauté until the mixture begins to brown lightly.
  • Add the potatoes and water with bouillon cubes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 15 minutes. Coarsely mash about half of the potatoes in the pot with a potato masher.
  • Stir in the tomatoes, corn, chilies, and cumin, then cover and simmer gently for another 15 minutes, stirring occasionally.
  • Sprinkle in the cheese, a little at a time, stirring it until fairly well melted. Add enough rice milk to give the soup a thick yet fluid consistency.
  • Season with salt and pepper and continue to simmer over very low heat, stirring occasionally, for 5 minutes longer. If time allows, let the soup stand off the heat for an hour or so. Heat through before serving. Adjust the consistency with more rice milk if the soup becomes too thick, then taste to adjust the seasonings.
  • Nutrition Information
  • Per serving:
  • Calories: 234
  • Total fat: 11g
  • Protein: 5g
  • Fiber: 6g
  • Carbohydrate: 33g
  • Cholesterol: 0mg
  • Sodium: 239mg

GREEN CHILE, TOMATO, AND POTATO SOUP



Green Chile, Tomato, and Potato Soup image

From New Mexico Magazine. Add a pound of ground lamb or beef if you like. The "chili powder" should read chile, not chili, but the software keeps changing the spelling of the ingredient on me. It should be pure ground red chile, not chili powder, which has other ingredients added to it.

Provided by zeldaz51

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 large onion, diced
1 tablespoon garlic, chopped
2 large tomatoes, coarsely chopped (or 2 cups canned)
diced tomato
2 cups mild green chilies, peeled, seeded, chopped (freshly roasted or frozen)
4 cups coarsely chopped coarsely chopped small waxy potatoes
3 cups water
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon mild red chili powder

Steps:

  • In medium-size soup pot, warm olive oil over medium to high heat until hot but not smoking. Add diced onion and sauté until clear (about 3 minutes), stirring occasionally to prevent burning.
  • Add garlic and cook 2 minutes.
  • Add tomatoes and cook 3 more minutes, stirring to prevent burning.
  • Add green chile and cook another 2 minutes.
  • Add potatoes, water, salt, black pepper, and red-chile powder. Stir. Bring to boil, then reduce heat and simmer 25 minutes, stirring occasionally until potatoes are soft. Remove from heat and serve immediately.

Nutrition Facts : Calories 219.1, Fat 7.2, SaturatedFat 1, Sodium 648.8, Carbohydrate 36.1, Fiber 5.8, Sugar 6.3, Protein 4.8

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