CHICKEN AND GREEN CHILE VERDE SOUP RECIPE
Chicken and Green Chile Verde Soup - Hearty & healthy! Low-calorie & low-fat, w/pinto beans, green chile salsa, diced chiles, carrots, onions, garlic, & chicken.
Provided by Holly Sander
Time 40m
Number Of Ingredients 15
Steps:
- Sauté onions, garlic and carrots in a large pot for 6 minutes.
- Season the veggies in the pot with 1 1/2 teaspoon salt, 1 teaspoon pepper, 2 tablespoons cumin, 1 teaspoon coriander, and cook 2 more minutes.
- Meanwhile, drain 1 can of pinto beans, rinse them, and smash with a fork into a paste in a small bowl. Add a little chicken stock to the beans when smashing and it will help with this step. Drain and rinse the other 2 cans of pinto beans and leave them whole. Set the beans aside.
- Add 3 small cans of diced green chiles and 2 cups of green chile salsa Verde (use a medium-spicy version or use mild if spice-averse) to the veggies and spices.
- Stir in 4 cups of homemade chicken stock, and bring the pot to a simmer.
- Add the whole and smashed pinto beans, let the soup come back up to a simmer.
- Next, season cubed chicken with 1 tablespoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper then add to the soup.
- Cook for 10-15 more minutes, and temp chicken to be sure it has reached 165 degrees.
- Dish into soup bowls, and garnish with sour cream, cilantro, & jalapeños.
Nutrition Facts : Calories 104 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 2 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, ServingSize 10 ounces, Sodium 1405 milligrams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SOUR CREAM CHICKEN ENCHILADAS
The popular "Magnolia Table" cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don't use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.
Provided by Julia Moskin
Categories dinner, casseroles, poultry, main course
Time 50m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
- In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
- In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
- Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
- Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
- Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.
CHICKEN SOUP VERDE
Categories Soup/Stew Chicken Vegetable Quick & Easy Wheat/Gluten-Free Parmesan Asparagus Spring Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Bring broth and wine to boil in heavy large saucepan over medium-high heat. Add chicken, asparagus and peas. Reduce heat and simmer until chicken is almost cooked through and vegetables are crisp-tender, about 3 minutes. Add green onions and marjoram. Simmer until chicken is cooked through and flavors blend, about 2 minutes longer. Mix 1/4 cup Parmesan into soup; season with salt and pepper. Ladle soup into bowls. Serve, passing remaining 1/2 cup Parmesan.
CHICKEN POSOLE VERDE SOUP
One of my favorite casual restaurants in Las Vegas is Chino Latino in the Cosmopolitan Hotel. They have the best Chicken Posole Verde that I tried to duplicate at home. Serve garnished with cilantro, avocado, and lime wedges.
Provided by Valerie
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 5h10m
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
- Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
- Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
- Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
- Simmer over medium heat until flavors are well-mixed, about 30 minutes.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 12.4 g, Cholesterol 58.9 mg, Fat 3.4 g, Fiber 2.4 g, Protein 23.9 g, SaturatedFat 0.8 g, Sodium 1230.4 mg, Sugar 2.6 g
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