Green Chile Chicken And Potato Soup Recipes

GREEN CHILE CHICKEN SOUP

Steps:

• In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
• Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.

GREEN CHILE CHICKEN POTATO SOUP

Steps:

• 1) Place the quartered russett potatoes in a large pot with chicken broth and 1/2 of the green chiles and 1/2 of the green onions. Bring to boil and simmer until the potatoes are falling apart. Remove from heat and allow to cool.
• 2) When pot is cooled enough to handle, puree the entire mixture in either a blender or a food processor and place back in pot. Add the remaining green chilies, green onions slices, diced yukon gold or red potatoes and chicken. Stir in the buttermilk.
• 3) Do NOT boil the soup. Just heat gently until warm enough to serve.
• Note: my family likes it spicy, so I double the green chiles or throw in a few jalapenos in the first step.

GREEN CHILE CHICKEN AND POTATO SOUP

Steps:

• In the bottom of a medium size pot, melt the butter over medium high heat. Add the onions and celery and saute until tender, about 4 minutes. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 10-15 minutes. Enjoy!

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.