Chicken Soup With Cream Style Corn And Green Chili Peppers Recipes

GREEN CHILE CHICKEN SOUP

Steps:

• Char the peppers over the stove burner flame until blackened all over. Place in a large bowl and cover tightly with a dish towel. Let cool. Peel and scrape off the blackened skins. Remove the stems and seeds from the peppers and cut into 1/4-inch pieces.
• Melt the butter in a medium Dutch oven over medium heat. When the butter is melted, add the leeks, potatoes and peppers and cook until the leeks are wilted, about 4 minutes. Add the garlic and season with 1 teaspoon salt. Sprinkle with the flour and cook to remove the raw flour taste, about 2 minutes. Add the cumin, oregano and nutmeg. Pour in the chicken broth and 2 cups water. Stir to combine. Bring to a strong simmer and cook until the potatoes are tender, about 15 minutes.
• Add the cream, chicken and corn. Return to a simmer and cook until slightly thickened and flavorful, 10 to 15 minutes more. Stir in the lime juice and season with salt if needed.
• Serve the soup in bowls garnished with cilantro leaves and cotija.

CHICKEN CORN BLACK BEAN SOUP

Steps:

• Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.

GREEN CHILE, CHICKEN, AND CORN SOUP

Steps:

• Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender.
• Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside.
• Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture.
• Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used).
• Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.

CREAMED CHICKEN AND CORN SOUP

Steps:

• Directions.
• 1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
• 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4hours.
• 3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.

CHICKEN SOUP WITH CREAM-STYLE CORN AND GREEN CHILI PEPPERS

Steps:

• 1. Rinse and place the chicken in a large saucepan. Add the water and salt and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the meat is very tender, about 45 minutes.2. With large tongs or a slotted spoon transfer the chicken to a bowl. When cool enough to handle, shred about 1 cup of the meat and reserve for the soup. (Cover and refrigerate the remaining chicken for another use.) With a slotted spoon, remove any scum from the broth, then mix in the corn and bring to a boil over high heat. Reduce the heat to medium-low and simmer about 5 minutes.3. Dissolve the cornstarch in about 1/3 cup water and add it to the soup, stirring constantly to prevent the formation of lumps. Continue to stir until the soup thickens, about 2 minutes.4. Mix the egg whites with 2 to 3 tablespoons water and stir them into the soup slowly. Keep stirring as you add the egg, or it will coagulate into big lumps. Mix in the vinegar and the green chili peppers, if using, sprinkle the black pepper on top and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.