Chileatole Green Chile Soup With Corn Slow Cooker Recipes

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CORN AND GREEN CHILE CHOWDER



Corn and Green Chile Chowder image

Provided by Ree Drummond : Food Network

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter
3 slices bacon, chopped
1 onion, sliced
1 tablespoon chopped fresh oregano
Two 7-ounce cans chopped green chiles
5 ears corn, kernels sliced off (2 1/2 to 3 cups)
2 cloves garlic, minced
3 1/3 cups chicken stock or broth
2 tablespoons cornstarch
1 1/2 cups heavy cream
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper jack
Kosher salt and freshly ground black pepper
1/3 cup sliced green onions

Steps:

  • Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
  • In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
  • Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.

CORN AND GREEN CHILE CHOWDER



Corn and Green Chile Chowder image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

3 slices bacon, chopped
1 large onion, minced
3 cups fresh corn kernels, scraped from the cob, or frozen
3 cups whole milk
1 pound baking potatoes, peeled and diced
1 teaspoon salt
1/2 cup whipping cream
1 cup roasted, peeled and chopped mild green New Mexican, Anaheim, or Poblano chiles Fresh ground black pepper
2 tablespoons fresh chives, minced

Steps:

  • Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and reserve. Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes. Puree 1 cup of corn with 1 cup of milk in a blender. Pour the mixture into the pan and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender. Stir in the cream and the green chile. Add salt and pepper, to taste. Ladle the chowder into bowls, garnish with chives and the reserved bacon, and serve.

GREEN CHILE CREAMED CORN



Green Chile Creamed Corn image

When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chilies with pickled jalapenos. -Pat Dazis, Charlotte, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 3h10m

Yield 8 servings.

Number Of Ingredients 9

6 cups fresh or frozen corn (about 30 ounces), thawed
1 package (8 ounces) cream cheese, cubed
1 jar (4 ounces) diced pimientos, drained
1 can (4 ounces) chopped green chiles
1/2 cup vegetable broth
1/4 cup butter, cubed
1/4 cup pickled jalapeno slices, coarsely chopped
1 tablespoon sugar
1/8 teaspoon crushed red pepper flakes

Steps:

  • In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.

Nutrition Facts : Calories 258 calories, Fat 17g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

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

SLOW COOKER GREEN CHILE CHICKEN



Slow Cooker Green Chile Chicken image

Wholesome version of chicken chile made in a slow cooker! Slow cooker green chile chicken is hearty with tomatillos and a hint of spice. Serve over brown rice and garnish with chopped cilantro, pico de gallo, avocado, and cheese, or wrap in a tortilla!

Provided by Bites of Flavor

Categories     World Cuisine Recipes     Latin American     Mexican

Time 9h25m

Yield 6

Number Of Ingredients 21

1 bunch fresh cilantro, stems removed
1 ½ pounds boneless chicken thighs
4 cups water
1 onion, quartered
2 cloves garlic, peeled
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ground black pepper
1 teaspoon salt
cooking spray
1 pound fresh tomatillos, husks removed, halved
½ jalapeno pepper, seeded and minced
1 tablespoon canola oil
1 (4 ounce) can chopped green chilies
2 tablespoons white vinegar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon honey
1 tablespoon ground black pepper
2 teaspoons kosher salt
1 cup great Northern beans, rinsed and drained

Steps:

  • Remove stems from cilantro and tie together; save leaves for sauce.
  • Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
  • Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
  • Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
  • Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
  • Roast in the preheated oven for 25 minutes.
  • Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
  • Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.
  • Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 25.4 g, Cholesterol 63.8 mg, Fat 15.6 g, Fiber 6.5 g, Protein 23.4 g, SaturatedFat 3.6 g, Sodium 1344.9 mg, Sugar 8.4 g

CORN AND GREEN CHILE SOUP



Corn and Green Chile Soup image

Provided by Mark Bittman

Categories     weekday, soups and stews, appetizer, side dish

Time 50m

Number Of Ingredients 7

4 ears of corn
Olive oil
A few chopped scallions, plus sliced scallions for garnish
Seeded, chopped green chiles
1/4 cup cornmeal
2 chopped potatoes
Crema or sour cream, for garnish (optional)

Steps:

  • Remove the kernels from the ears of corn and set aside.
  • Place the 4 stripped corn cobs in 6 cups water in a large pot. Bring to a simmer and cook for 15 minutes, then remove.
  • In a skillet, heat a few glugs of olive oil. Add the chopped scallions and green chiles and sauté. Add 1/4 cup cornmeal and cook, stirring, about 5 minutes.
  • Add the scallion-and-chili mixture to broth along with the corn kernels and 2 chopped potatoes. Cook until soft. Garnish with crema or sour cream, if you'd like, and the sliced scallions.

CHILEATOLE - GREEN CHILE SOUP WITH CORN (SLOW COOKER)



Chileatole - Green Chile Soup With Corn (Slow Cooker) image

From "The Mexican Slow Cooker" by Deborah Schneider. So many recipes in this book look so appealing. I have not made this one yet, but it contains so many ingredients I love. The author first tasted this soup at the Xochimilco market south of Mexico City.

Provided by duonyte

Categories     Corn

Time 6h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup diced white onion
2 jalapeno chiles (stemmed, seeded and quartered)
4 poblano chiles (roasted, seeded and diced)
4 anaheim chilies (roasted, seeded and diced)
3 cups fresh corn kernels (about 4 ears)
6 cups water
2 teaspoons kosher salt
10 large epazote leaves, shredded (about 2 tbl)
1/2 bunch fresh cilantro, finely chopped
1/2 teaspoon ground black pepper

Steps:

  • In a 10-inch skillet, heat the oil over medium heat.Add the onion and all the chiles and cook,stirring, until the onion is soft and pale gold, about 5 minutes. Transfer to a 5 quart slow cooker.
  • Place the corn in a food processor and pulse several times, until the kernels are broken up but it is not quite smooth. Add to the slow cooker along with the water and salt.Cover and cook on low for 6 hours.
  • Stir in the epazote, cilantro, and pepper. Puree in batches in a blender, or with an immersion blender right in the crockpot, until it is smooth.
  • If necessary, thin the soup with a little water. Taste and adjust seasoning before serving.

GREEN CHILE CORN CHOWDER



Green Chile Corn Chowder image

Time 35m

Number Of Ingredients 12

2 cans corn, drained
3 cups chicken broth
1 tablespoon canola oil
1 tablespoon butter
3-4 medium red potatoes, cut into 1-inch pieces
1 onion, finely chopped
3 stalks celery with leafy tops, finely chopped
1/3 cup roasted and chopped green chiles, or 1 can chopped green chiles
2-3 cloves garlic, chopped
1 teaspoon cumin
1 large bay leaf
3 oz. cream cheese, cut into 1-inch pieces, softened

Steps:

  • Heat skillet over medium heat. Spray with cooking spray and then cook the corn for a few minutes until fragrant. Place half of the corn and 1 cup of broth in the blender and blend until smooth. In soup pot, heat the oil over medium-high, then add the butter. When the butter foams, add the potatoes, onion, celery, garlic, cumin and bay leaf. Reduce heat to medium, partially cover and cook until the vegetables soften, about 10 minutes. Add the kernels, corn puree, remaining 2 cups broth and green chiles to the pot. Bring to a boil, then reduce heat to medium and simmer about 15 minutes, or until the potatoes are tender. Stir in the cream cheese until melted. Season with salt and pepper.

CORN AND GREEN CHILE SOUP



Corn and Green Chile Soup image

Categories     Soup/Stew     Appetizer     Vegetarian     Low Sodium     Corn     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

16 ounces frozen whole-kernel corn, thawed
12 ounces fat-free evaporated milk
2 ounces chopped green chiles, drained
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon cayenne (optional)
1/2 medium red bell pepper, finely chopped (optional)
3 medium green onions, finely chopped
2 teaspoons light tub margarine
1/4 cup shredded fat-free sharp Cheddar cheese

Steps:

  • In a medium saucepan, stir together the corn, milk, green chiles, cumin, pepper, and cayenne. Bring to a simmer over medium heat, stirring frequently. Remove from the heat.
  • Stir in the bell pepper, green onions, and margarine. Serve sprinkled with cheddar.
  • Cooking tip on thawing frozen vegetables: To thaw frozen vegetables quickly, put them in a colander and run them under cold water until thawed. Shake off the excess water and drain well.

CREAM OF GREEN CHILE SOUP



Cream of Green Chile Soup image

A rich, spicy, creamy soup. Leave out the chipotle chile (dried, smoked jalapeno chile) if you don't want it spicy. This is from the Suzanne Somers book Eat, Cheat, and Melt the Fat Away, and fits the Somersize food plan.

Provided by PanNan

Categories     Peppers

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 (4 ounce) can whole green chilies
1 chipotle chile (optional)
1 1/2 cups chicken broth (or 1 can)
4 ounces cream cheese
1/3 cup heavy cream
salt
fresh ground black pepper

Steps:

  • Place all ingredients in a blender or food processor and puree until smooth.
  • Heat in a saucepan and serve immediatly.

Nutrition Facts : Calories 257.4, Fat 23.7, SaturatedFat 14.6, Cholesterol 77.8, Sodium 506.2, Carbohydrate 5.8, Fiber 0.6, Sugar 2.4, Protein 6.6

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