Duartes Cream Of Green Chile 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.

CREAM OF GREEN CHILE SOUP



Cream Of Green Chile Soup image

A creamy, spicy, springtime taste of Mexico. Easy to make, this is a real fiesta of a soup.

Provided by MARBALET

Categories     Vegetable Soup

Time 1h5m

Yield 6

Number Of Ingredients 14

2 (6 inch) corn tortillas
¼ cup margarine
2 cups chopped onion
1 clove garlic, minced
½ teaspoon dried oregano
2 bay leaves
3 ½ cups chicken broth
3 (4 ounce) cans chopped green chile peppers
2 potatoes, peeled and chopped
½ teaspoon salt
⅓ teaspoon ground cumin
¼ teaspoon ground black pepper
⅓ cup heavy whipping cream
2 cups shredded Monterey Jack cheese

Steps:

  • Cut the tortillas into 1/4 inch-wide strips and leave them uncovered at room temperature until they are dry and crisp, about 24 hours (OR: Heat in iron skillet until dry and hot).
  • In a 4-quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, green chiles and potatoes. Season with salt, cumin and black pepper, and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, for about 25 minutes (or until the potatoes are very tender).
  • Stir in the cream and adjust the seasoning if necessary. (The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Reheat it over low heat, stirring often, until steaming.)
  • Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.

Nutrition Facts : Calories 383.9 calories, Carbohydrate 25.7 g, Cholesterol 51.6 mg, Fat 25 g, Fiber 3.9 g, Protein 15.5 g, SaturatedFat 11.8 g, Sodium 1601 mg, Sugar 5.3 g

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

CREAM OF GREEN CHILE SOUP



Cream Of Green Chile Soup image

A creamy, spicy, springtime taste of Mexico. Easy to make, this is a real fiesta of a soup.

Provided by MARBALET

Categories     Vegetable Soup

Time 1h5m

Yield 6

Number Of Ingredients 14

2 (6 inch) corn tortillas
¼ cup margarine
2 cups chopped onion
1 clove garlic, minced
½ teaspoon dried oregano
2 bay leaves
3 ½ cups chicken broth
3 (4 ounce) cans chopped green chile peppers
2 potatoes, peeled and chopped
½ teaspoon salt
⅓ teaspoon ground cumin
¼ teaspoon ground black pepper
⅓ cup heavy whipping cream
2 cups shredded Monterey Jack cheese

Steps:

  • Cut the tortillas into 1/4 inch-wide strips and leave them uncovered at room temperature until they are dry and crisp, about 24 hours (OR: Heat in iron skillet until dry and hot).
  • In a 4-quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, green chiles and potatoes. Season with salt, cumin and black pepper, and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, for about 25 minutes (or until the potatoes are very tender).
  • Stir in the cream and adjust the seasoning if necessary. (The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Reheat it over low heat, stirring often, until steaming.)
  • Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.

Nutrition Facts : Calories 383.9 calories, Carbohydrate 25.7 g, Cholesterol 51.6 mg, Fat 25 g, Fiber 3.9 g, Protein 15.5 g, SaturatedFat 11.8 g, Sodium 1601 mg, Sugar 5.3 g

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