CORN AND GREEN CHILE CHOWDER
Provided by Ree Drummond : Food Network
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
GREEN CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 10
Steps:
- First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).
- After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.
- Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!
GREEN CHILE CHICKEN CHOWDER
This is my best friend's and my attempt to replicate the Green Chicken Chile Soup served at Los Arcos Steakhouse in Truth or Consequence, New Mexico. We love it and have it every time we are at the lake. I called several years ago and they will not give out the recipe. My best friend and I decided we needed to try to replicate it and used our husbands as guinea pigs -- we are close! This is fabulous any time but especially good on a COLD New Mexico night!
Provided by Trixie735
Categories One Dish Meal
Time 1h30m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken -- you can even grill for more enhanced flavor.
- In large dutch oven, place 3 cans of soup and 4 cups of milk.
- Mix til well combined.
- Bring to medium simmer and add bouillon cube.
- Simmer on low for 10 minutes.
- Add cooked and chopped/mashed potatoes, combine.
- Add chicken, chopped chile, garlic pepper, and salt.
- Combine well and let simmer about 20 minutes.
- Preferred method for us is put ALL in crock pot and put on low for 4-6 hours.
Nutrition Facts : Calories 392, Fat 19.2, SaturatedFat 7.4, Cholesterol 71.5, Sodium 2281.9, Carbohydrate 30.7, Fiber 1.8, Sugar 2.7, Protein 24.1
SHREDDED SLOW COOKER GREEN CHILE CHICKEN
Flavorful shredded chicken makes the perfect stuffing for enchiladas, tacos, burritos, or whatever you like! Zesty ingredients like green chiles, lime, and cumin cook all day in a slow cooker. I like to serve this with fresh corn tortillas for taco night, but the possibilities are endless with a shredded chicken like this.
Provided by LADYJANE1976
Categories Everyday Cooking Slow Cooker Main Dishes Chicken
Time 8h15m
Yield 16
Number Of Ingredients 10
Steps:
- Place oil in the bottom of a slow cooker. Add chicken breasts and thighs, 1 can of chile peppers, onion, garlic, cumin, 1/2 of the lime juice, salt, and pepper.
- Cook on Low until chicken is falling apart, about 8 hours.
- Remove chicken and shred with 2 forks.
- Return chicken to the slow cooker. Add remaining chile peppers and lime juice; stir. Test flavor and season with salt and pepper to taste.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 5.5 g, Cholesterol 76.5 mg, Fat 9.6 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 2.5 g, Sodium 790.4 mg, Sugar 1.5 g
LOW FAT CHICKEN, CORN, AND GREEN CHILE CHOWDER
A lightened-up version of a comfort food favorite! I haven't made it yet, but will soon! From the Hamilton, OH Journal News, recipe by Jeanne Jones.
Provided by smellyvegetarian
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large saucepan with cooking spray, then add onions through garlic and saute over mediun-high heat. Add a little chicken broth to prevent burning and cook 8-10 minutes.
- Add corn, chicken, chiles, pepper, and remaining broth. Bring to a boil 2-3 minutes.
- Dissolve cornstarch in the half and half, then stir into soup.
- Bring to a boil, then serve.
Nutrition Facts : Calories 259.4, Fat 5.6, SaturatedFat 1.7, Cholesterol 42.2, Sodium 460.6, Carbohydrate 35.8, Fiber 4.1, Sugar 6.1, Protein 20.1
VEGETARIAN GREEN CHILE CHOWDER
Addicting! Eat as-is, or to make it more creamy, pour half in a blender and puree.
Provided by Georgia Conrad
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
- Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
- While peppers cool, heat oil in a pan over medium-high heat. Cook and stir celery, onion, green chiles, red bell pepper, garlic, white pepper, coriander, and ras el hanout until onions and celery are clear and soft, 5 to 7 minutes.
- Peel cooled peppers and discard skin. Chop and stir into the pan. Pour in vegetable broth and evaporated milk and simmer for 15 to 20 minutes. Stir in pepper Jack cheese, Parmesan cheese, and paprika. Serve hot.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 16.3 g, Cholesterol 46.6 mg, Fat 16.5 g, Fiber 2.8 g, Protein 13.3 g, SaturatedFat 8.4 g, Sodium 841.4 mg, Sugar 10.8 g
GREEN CHILE CORN CHOWDER
Time 35m
Number Of Ingredients 12
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.
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