Best Salsa Style Green Chile Chicken Bisque Recipes

SALSA STYLE GREEN CHILE CHICKEN BISQUE

Salsa Style Green Chile Chicken Bisque image

This was a winner for the Furmanos Cinco de Mayo Recipe contest. I have not tried it as yet. Posted for the Zaar World Tour. Update: I've since made this and thought it was just all right. Was missing something in my opinion.

Provided by Kim127

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons butter
1 yellow onion, finely chopped
4 tablespoons all-purpose flour
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1 (28 ounce) can furmano's petite diced tomatoes with green chilies
1 (8 ounce) can creamed corn
1 cup cooked chicken, diced
1 tablespoon Worcestershire sauce
2 tablespoons fresh cilantro, chopped, for garnish

Steps:

In a large saucepan over medium heat, melt butter. Saute onion for 4 minutes. Add flour, stirring constantly for 2 minutes. Add cream, salt, pepper, toamtoes, corn, chicken and Worcestershire sauce.
Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
Serve warm with cilantro sprinkled on top.

Nutrition Facts : Calories 458.2, Fat 38.9, SaturatedFat 23.6, Cholesterol 146.5, Sodium 1165.7, Carbohydrate 20.8, Fiber 0.9, Sugar 2.5, Protein 9.9

GREEN CHILE CHICKEN BISQUE

Green Chile Chicken Bisque image

This is a great hearty soup on a cold winter night! Substitute almond milk to reduce calories if you want.

Provided by Laura Johnson

Categories Chicken Soups

Time 55m

Number Of Ingredients 10

Ingredients

1/3 c butter
1/2 c all purpose flour
1 1/2 c milk
2 can(s) chicken broth
3 c cooked chicken breast cut into bite-sized pieces
2 can(s) choppend green chiles (6 oz cans)
1/4 c onion, chopped
1/4 c celery, chopped
1 pinch garlic powder
salt and pepper to taste

Steps:

1. In large pot, melt butter. Add flour and stir the resulting pase over medium heat. Add milk and broth, reserving 1 T of broth and whip to eliminate any lumps. Bring to a boil and reduce to simmer.
2. In large skillet, saute celery and onion in the 1 T of broth until both are tender.
3. Add chicken, chiles and sauted onions and celery to soup. Simmer for 30 minutes or until thickened.
4. Add garlic, powder, salt and pepper.

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