GREEN CHILI TOMATO SOUP
Chris Christopher of Albuquerque, New Mexico found an easy way to jazz up canned tomato soup. "I created this recipe after eating some tangy tomato soup in a restaurant," she explains. "They wouldn't divulge the ingredients, so after a few tries, I came up with this version. It is so simple and very tasty."
Provided by Taste of Home
Categories Lunch
Time 8m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the soup, milk and chilies until blended. Cook and stir over medium heat until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 270 calories, Fat 10g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 1328mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 2g fiber), Protein 12g protein.
POTATO AND GREEN CHILE SOUP
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
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
POTATO SOUP WITH CHEESE AND GREEN CHILES
This is a recipe that came down from my mom and dad from the "lean years." It's quick and easy and forgiving on quantities.
Provided by Shelby Breckenridge
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.
- Pour into serving bowls and top with remaining Cheddar cheese.
Nutrition Facts : Calories 432.3 calories, Carbohydrate 33 g, Cholesterol 79.8 mg, Fat 25.1 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 15.7 g, Sodium 1007.4 mg, Sugar 10 g
SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP
My version of a regional Mexican soup called caldo de queso, featuring potato simmered in tomato-tinted broth, with queso fresco added to each bowl.
Provided by Christian Reynoso
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
- Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
- Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.
POTATO, CHEESE, AND GREEN CHILI SOUP
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
LOU'S GREEN TOMATO SOUP
I garden. At the end of the year I had a lot of green tomatoes whose blossom end had not blushed, thus they will never ripen. This is a recipe I created to use green tomatoes. This year I'll make a lot more and freeze it.
Provided by Its loose again
Categories Asian
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large heavy pot over medium heat.
- Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
- Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
- Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
- Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
- Return the soup to a pot and add the milk and salt.
- Heat to a simmer.
- Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.
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