Green Chili Pepper Creamy Mushroom Soup Recipes

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CREAMY GREEN CHILE SOUP



Creamy Green Chile Soup image

Provided by Sandra Lee

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 12

1 cup frozen chopped onions
1 teaspoon crushed garlic
2 cups frozen corn kernels, divided
3 (4-ounce) cans diced green chiles, divided (recommended: Ortega)
4 cups chicken stock
1 teaspoon Mexican seasoning
2 tablespoons butter
1 (8-ounce) package sliced fresh mushrooms
3/4 cup Mexican crema (recommended: Caciqus)
Salt and freshly ground black pepper
Fresh cilantro leaves, chopped, for garnish
Crumbled cotija cheese, for garnish

Steps:

  • In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
  • Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
  • Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
  • Serve soup hot garnished with cilantro and cotija cheese.

CHILI'S CHICKEN AND MUSHROOM SOUP (COPYCAT)



Chili's Chicken and Mushroom Soup (Copycat) image

Years ago while in college, I worked at a Chili's restaurant. This soup was my absolute favorite! Chili's no longer offers this soup; however, with this recipe I can enjoy this incredible soup at home.

Provided by hoLLyLew

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup margarine
1/4 cup diced yellow onion, cut into 1/4-inch pieces
1/4 cup diced carrot, cut into 1/4-inch pieces
1/4 cup diced celery, cut into 1/4-inch pieces
3 cups sliced mushrooms
1/2 cup all-purpose flour
5 1/2 cups chicken broth
1 pinch dried tarragon
1/4 teaspoon dried thyme
1/2 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
3 cups half-and-half
1 1/2 teaspoons lemon juice
3/4 lb diced cooked chicken

Steps:

  • Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat.
  • Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.
  • Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.
  • Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.
  • Makes 3 quarts.

CHEF JOHN'S CREAMY MUSHROOM SOUP



Chef John's Creamy Mushroom Soup image

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

Steps:

  • Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  • Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  • Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  • Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g

PATRICIA'S GREEN CHILE SOUP



Patricia's Green Chile Soup image

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

1 tablespoon butter
½ cup finely diced onion
1 teaspoon minced garlic
½ cup chopped fresh green chile peppers
1 (5 ounce) can chunk chicken
1 ½ teaspoons ground cumin
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups half-and-half cream
1 cup shredded Cheddar cheese
¼ cup sour cream

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

GREEN CHILI PEPPER CREAMY MUSHROOM SOUP



Green Chili Pepper Creamy Mushroom Soup image

I found this recipe posted on the Campbell's soup website several years ago, posted there by M.E.Lohmeyer. I added a little cheddar cheese to the original recipe. It's a quick way to dress up plain cream of mushroom soup and give it a little kick.

Provided by AmyMCGS

Categories     Low Protein

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

1 (10 3/4 ounce) can cream of mushroom soup
1 (4 ounce) can diced green chilies
1 (6 ounce) can mushrooms
1 (10 3/4 ounce) can milk (fill the soup can)
2 tablespoons shredded cheddar cheese (to garnish)

Steps:

  • Combine all ingredients in a saucepan over medium heat. Cook until heated through and serve.
  • NOTE: The original recipe states to puree the ingredients before adding the mushrooms, but, I prefer a more chunky texture, so I skip that step.

Nutrition Facts : Calories 293.6, Fat 17.7, SaturatedFat 7.4, Cholesterol 30.4, Sodium 1868.4, Carbohydrate 23.6, Fiber 1.6, Sugar 5.7, Protein 12.7

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