LIZ'S SPICY CHICKEN AND GREEN CHILE SOUP
This is a delicious variation of tortilla soup that I got from my wonderful sister, Liz (and then slighly modified)! The secret is the green enchilada sauce - it makes for a nice hot and spicy soup! Enjoy!
Provided by Helping Hands
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rub chicken fillets with fajita seasoning mix.
- Place chicken in skillet and brown each side.
- Remove from skillet and allow to cool.
- Cut into bite-size pieces.
- Add 1 Tbs olive oil to skillet and saute onions, garlic, and green chiles.
- Move to large saucepan.
- Add enchilada sauce, chicken broth, Mexi-Corn, and chicken.
- Salt and pepper to taste.
- Bring to a boil, then turn down to simmer.
- Allow to simmer for 1/2 hour to 1 hour.
- Top with cheese, crumpled tortilla chips, and sliced avocado.
PATRICIA'S GREEN CHILE SOUP
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
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 CHILE-CHICKEN SOUP
A great make-ahead option for any night of the week.
Provided by Melissa Gray
Time 20m
Number Of Ingredients 14
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.
LEMON GRASS CHICKEN SOUP
This soup is easy to make, hearty and satisfying. This soup is rather mild, but chose to leave it that way in deference to those who don't eat spicy food. If you were serving a large group with different tastes, that would be a consideration. I use about double the lemon grass, fish sauce, peppers and cilantro, putting half the peppers and cilantro in the soup and the other half for each person to add. If you can find them, Thai chili peppers are hotter than jalapenos!
Provided by SharleneW
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In an 1 to 10-quart pan, bring broth to a boil over high heat. Meanwhile, pull off and discard course outer layers from lemon grass and trim off and discard stem ends. Cut each stalk into about 3-inch lengths. With the flat side of a knife, lightly crush lemon grass and ginger. Cut one or two chilies in half lengthwise (use two if you'd like it spicy); stem remaining chilies (seed, if desired, for less heat), finely chop and reserve. Add lemon grass, ginger, and halved chilies to boiling broth. Reduce heat and simmer, covered, for 20 to 30 minutes.
- Meanwhile, rinse cabbage and cut into shreds about 1/4 inch wide and 2 to 3 inches long. Rinse mushrooms, trim off and discard stem ends and discolored parts, and slice lengthwise 1/4 inch thick. Peel carrots and slice 1/4 inch thick. Rinse chicken and cut into 1/4-inch thick slices 1 1/2 to 2 inches long.
- With a slotted spoon, remove and discard lemon grass, ginger and chilies from broth.
- Add cabbage, mushrooms, carrots, and garlic to broth; cover and bring to a boil over high heat. Reduce heat and simmer until carrots are tender when pierced, 8 to 10 minutes.
- Add chicken and tomatoes with their juice. Cover and cook over high heat until chicken is no longer pink in the center (cut to test). This will take about 3 to 5 minutes. Add lemon juice and fish sauce to taste. Sprinkle with green onions.
- Place rice, lemon wedges, cilantro and chopped chilies in separate bowls and offer with soup to add to taste.
Nutrition Facts : Calories 318.1, Fat 4.6, SaturatedFat 1.1, Cholesterol 58.1, Sodium 1308.6, Carbohydrate 38.3, Fiber 3.6, Sugar 6, Protein 30
LEMONGRASS CHICKEN SOUP
In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh mint, enlivens this lightened rendition of chicken soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
- Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
- Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.
Nutrition Facts : Calories 327 g, Cholesterol 181 g, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 727 g
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