Excellent Green Chile Chicken Soup Recipes

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GREEN CHILE CHICKEN SOUP



Green Chile Chicken Soup image

Provided by Wanna Make This?

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 17

4 medium poblano peppers
4 tablespoons unsalted butter
2 medium leeks, halved and sliced
2 medium Yukon gold potatoes, peeled and cut into 1/2-inch chunks
2 cloves garlic, finely chopped
Kosher salt
1/4 cup all-purpose flour
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1 quart low-sodium chicken broth
3/4 cup heavy cream
2 cups chopped or shredded skinless rotisserie chicken (or other cooked chicken)
1 cup frozen corn kernels, thawed
Juice of 1 lime
Cilantro leaves, for garnish
Crumbled cotija cheese, for garnish

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.

EXCELLENT GREEN CHILE CHICKEN SOUP



Excellent Green Chile Chicken Soup image

Make and share this Excellent Green Chile Chicken Soup recipe from Food.com.

Provided by Bill From New Mexico

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup butter
3/4 cup flour
2 cups milk
3 cups chicken broth
2 cups chicken, cooked, shredded
1/2 cup chopped green chili pepper
1 pinch garlic powder
salt & pepper, to taste

Steps:

  • In a large pot, melt butter.
  • Add flour and stir paste over medium heat.
  • Add milk and chicken broth and whip to eliminate lumps.
  • Bring to a boil and reduce heat to simmer.
  • Add remaining ingredients.
  • Stir well, cover and simmer for 30 minutes.

Nutrition Facts : Calories 269.1, Fat 19.2, SaturatedFat 11.8, Cholesterol 52.1, Sodium 531.6, Carbohydrate 17.4, Fiber 0.6, Sugar 1.1, Protein 7.1

GREEN CHILE-CHICKEN SOUP



Green Chile-Chicken Soup image

A great make-ahead option for any night of the week.

Provided by Melissa Gray

Time 20m

Number Of Ingredients 14

1 tablespoon olive or canola oil
1 large poblano chile, seeded and chopped (about ½ cup)
1 cup chopped sweet onion (from 1 medium onion)
4 small garlic cloves, finely chopped (about 1 Tbsp.)
4 cups unsalted chicken broth
2 (15½-oz.) cans white great Northern beans, drained and rinsed
1 (15-oz.) can green enchilada sauce
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon ground coriander
3 cups coarsely shredded, cooked chicken (about 1 rotisserie chicken)
¼ cup chopped fresh cilantro, plus more for garnish
Thinly sliced radishes
Sour cream

Steps:

  • Heat oil in a large Dutch oven over medium-high. Add poblano and sweet onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, beans, enchilada sauce, salt, cumin, and coriander. Bring to a simmer, and cook, stirring occasionally, about 5 minutes. Using back of spoon, gently mash beans. Stir in chicken; continue simmering until heated through, about 5 minutes. Stir in cilantro. Garnish with radishes, sour cream, and additional cilantro. Serve immediately.

GREEN CHILE CHICKEN SOUP RECIPE



Green Chile Chicken Soup Recipe image

Turn up the heat with hearty Green Chile Chicken Soup! Simple to make and bursting with vibrant Mexican flavors, this recipe is a keeper.

Provided by Becky Hardin

Categories     Soup

Time 40m

Number Of Ingredients 11

2 tablespoons olive oil
½ onion (diced)
4 cloves cloves (minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
4 ounces diced green chiles (1 can)
29 ounces white beans (drained and rinsed (2 cans))
15 ounces green enchilada sauce (1 can)
3 cups cooked shredded chicken
4 cups low-sodium chicken broth
Cilantro, shredded cheese, avocado, sour cream, lime, and pickled red onions (for serving)

Steps:

  • Heat the oil in a large Dutch oven. Add the onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes.
  • Add the cumin and coriander and continue to cook for 2 more minutes.
  • Add the chiles, beans, enchilada sauce, chicken, and chicken broth.
  • Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Serve with your favorite toppings.

Nutrition Facts : Calories 413 kcal, Carbohydrate 45 g, Protein 36 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 53 mg, Sodium 727 mg, Fiber 11 g, Sugar 6 g, UnsaturatedFat 8 g, ServingSize 1 serving

GREEN CHILE CHICKEN SOUP



Green Chile Chicken Soup image

Ridiculously easy and quick. My husband's favorite. The only way to mess this one up is to add too much milk making the soup too thin. I got this recipe from my mother, but I don't know where it originated. The amounts can vary. You really can't mess this one up.

Provided by Robyn from the dese

Categories     Lunch/Snacks

Time 25m

Yield 1 large pot, 8 serving(s)

Number Of Ingredients 7

2 cans cream of chicken soup
1/2 can corn, drained
2 cans pre-cooked chicken or 2 pre-cooked chicken breasts, chopped
3/4 cup milk
2 cans green chili peppers (I use Hatch brand)
1/2 tablespoon pepper
tortilla

Steps:

  • Mix soups, chicken, corn and green chile in very large pot.
  • Gradually add milk to desired consistency.
  • I use about 3/4 of the empty soup can full.
  • Let boil.
  • Serve in bowls with tortillas on the side.
  • You can probably do this in a crockpot with raw chicken at the bottom, top with soup, corn, milk and chile and let cook 7 hours.

GREEN CHILE CHICKEN SOUP



Green Chile Chicken Soup image

One of our favorites. A spicy, tasty soup. If you like, you can add 1 cooked potato cut into pieces at the end before serving. The more chiles you use, the spicier the soup!

Provided by Ann

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 8

½ cup butter
¾ cup all-purpose flour
2 cups milk
3 cups chicken broth
2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
½ cup chopped green chile peppers
salt and pepper to taste
1 pinch garlic powder

Steps:

  • In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
  • Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 16.4 g, Cholesterol 88.2 mg, Fat 23.5 g, Fiber 0.6 g, Protein 17.3 g, SaturatedFat 12.5 g, Sodium 313.9 mg, Sugar 4.3 g

GREEN CHILE CHICKEN ENCHILADA SOUP



Green Chile Chicken Enchilada Soup image

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

1 (32 ounce) container chicken broth
1 (28 ounce) can green enchilada sauce
1 (10.5 ounce) can condensed cream of chicken soup
¼ cup sour cream
1 (27 ounce) can whole green chiles, drained
1 (3 pound) rotisserie chicken, boned and shredded
2 cups shredded Cheddar-Monterey Jack cheese blend

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

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