PATRICIA'S GREEN CHILE SOUP
This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.
Provided by pmvbc
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 14 g, Cholesterol 99.7 mg, Fat 31.4 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 17.1 g, Sodium 916.1 mg, Sugar 2.6 g
CHILI CHEESE SOUP
To cut down on last minute preparation, Kyle Gray chops the vegetables from this rich soup the night before and stores them in the fridge. "It has become one of our favorite comfort foods," notes the Glendale, Arizona cook.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.
Nutrition Facts : Calories 294 calories, Fat 22g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 1107mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 10g protein.
CHEESY GREEN CHILI SOUP
Roasted poblano chiles give this chili soup great color-and a kick that's nicely balanced by a blend of sour cream and cheese.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Place 1 cup of the broth, onion, chiles and sour cream in blender container; cover. Blend until smooth.
- Melt butter in medium saucepan on medium heat. Stir in flour. Add chile mixture; mix well. Gradually add the remaining 2 cups broth, stirring until well blended. Reduce heat to medium-low; simmer 10 min., stirring frequently. Season with salt and black pepper to taste.
- Ladle the soup into 4 soup bowls; sprinkle with cheese.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CHEESY CHILI SOUP
This easy, cheesy chili-style soup combines freshly chopped vegetables with canned tomatoes and the beans of your choice for a tasty dish.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Bring all ingredients except cheese to boil in medium saucepan.
- Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese.
- Ladle into bowls. Top with remaining cheese.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
CREAMY GREEN CHILI AND CHEESE SOUP
This sounds perfect for cold nights! Potatoes, green chiles, cream and cheese!?? Doesn't get much better than that! Source: internet
Provided by jovigirl
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
- Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
- Cook for 20 minutes or until potatoes are tender.
- Add green chiles, cream and cheese.
- Heat until cheese is melted.
- Season with salt and black ground pepper to taste. Garnish with cilantro.
Nutrition Facts : Calories 348.7, Fat 26.6, SaturatedFat 16.3, Cholesterol 77.8, Sodium 1157.8, Carbohydrate 16.1, Fiber 2.3, Sugar 3.8, Protein 12.6
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
SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP
Cheesy chicken enchilada soup with black beans, corn, and tomatoes.
Provided by D Taylor
Categories Chicken Soup
Time 3h30m
Yield 6
Number Of Ingredients 13
Steps:
- Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
- Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
- Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
- Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 37.9 g, Cholesterol 101.9 mg, Fat 17.9 g, Fiber 10.7 g, Protein 35.6 g, SaturatedFat 9.2 g, Sodium 1716.4 mg, Sugar 4.1 g
CHEESY CHILI
Steps:
- In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.
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
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