Cream Of Chile Chicken Soup Recipes

CREAMY CHICKEN SOUP

Steps:

• Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
• Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
• Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.

CREAMY CHILE CHICKEN SOUP

Steps:

• Melt oil over medium heat. Saute onion in oil until translucent. Add green chilies and diced tomatoes. Cook, stirring constantly until about half the liquid evaporates. Add cream cheese and cook until melted, 3 to 5 minutes. Stir constantly.
• Stir in Swanson® Unsalted Chicken Broth, cream, and lemon juice. Season with garlic powder, salt, cumin, onion salt, and cayenne. Add shredded chicken and heat until warmed through.
• Garnish each serving with chopped green onions, chopped cilantro, and crushed tortilla chips.

CREAM OF CHICKEN SOUP ENCHILADAS RECIPE

Steps:

• Heatr oven to 350°F.
• Spray 13x9 baking dish with cooking spray.
• In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
• Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
• Spoon remaining mixture onto top of the tortillas and cover pan with foil.
• Bake 30 to 35 minutes.
• Remove from oven and top with the reserved cup of cheese.
• Bake 5 minutes longer, or until cheese is melted.

HATCH GREEN CHILE CHICKEN STEW

Steps:

• Lightly oil baking dish; preheat oven to 350ºF
• Combine seasoning blend for the chicken in a small bowl and sprinkle evenly over the meat (see Recipe Notes below)
• Place in a lightly oiled baking dish; cover with foil and bake until it reaches an internal temperature of 165º F (this usually takes about 45 minutes--depending upon your oven)
• Once it's done, shred and set aside
• Chop onions
• Add chopped onions and roasted green chiles to food processor; pulse and set aside
• Heat large stockpot with oil; add onion/green chile mixture and cumin seeds; cook on medium high heat for about 5 minutes
• Reduce heat to medium and add chicken broth, garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander and salsa verde; cook for 5 minutes
• Add shredded chicken and bay leaves to broth; reduce heat to low and allow to cook for 15 minutes
• After 15 minutes, add canned white beans with their juice; cook additional 15 minutes; remove bay leaves; add salt and pepper to taste
• Garnish with a squeeze of fresh lime juice, cilantro and Cotija cheese

GREEN CHILE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350˚F.
• Combine the cream of chicken soup, sour cream, milk, garlic powder, and cumin. Then stir in the shredded chicken and green chiles.
• Spread the mixture in a casserole dish and top with cheddar cheese.
• Bake for 20-30 minutes until the edges are bubbly and the casserole is hot throughout.
• Let sit 10 minutes, then serve with your choice of rice, beans, or tortillas. Enjoy!