Green Chili Tomato Soup Recipes

GREEN CHILI TOMATO SOUP

Steps:

• In a small saucepan, combine the soup, milk and chilies until blended. Cook and stir over medium heat until heated through. Sprinkle with cheese.

CREAMY GREEN CHILE SOUP

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.

GREEN CHILE, TOMATO, AND POTATO SOUP

Steps:

• In medium-size soup pot, warm olive oil over medium to high heat until hot but not smoking. Add diced onion and sauté until clear (about 3 minutes), stirring occasionally to prevent burning.
• Add garlic and cook 2 minutes.
• Add tomatoes and cook 3 more minutes, stirring to prevent burning.
• Add green chile and cook another 2 minutes.
• Add potatoes, water, salt, black pepper, and red-chile powder. Stir. Bring to boil, then reduce heat and simmer 25 minutes, stirring occasionally until potatoes are soft. Remove from heat and serve immediately.

EASY TOMATO SOUP CHILI

Steps:

• Brown onion and ground beef in large stock pot.
• Add the seasonings and bring to a boil.
• Reduce heat and simmer.
• I like to simmer this for at least an hour, then taste test.
• The trick is to let it simmer to mix the flavors.

POTATO AND GREEN CHILE SOUP

Steps:

• Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
• Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
• Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.