Green Chili Cheese Chicken Soup Recipes

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GREEN CHILI AND CHEESE CHICKEN



Green Chili and Cheese Chicken image

This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!

Provided by MELISSAINNOVA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 4

4 boneless, skinless chicken breasts
1 ½ cups shredded pepperjack cheese
1 (4 ounce) can diced green chile peppers, drained
1 tablespoon dry fajita seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
  • Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
  • Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 4.3 g, Cholesterol 120.2 mg, Fat 18.8 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 9.6 g, Sodium 792.4 mg, Sugar 0.9 g

GREEN CHICKEN CHILI



Green Chicken Chili image

Provided by Katie Lee Biegel

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 pound ground chicken
1 large onion, diced
1 jalapeño, seeds removed for less heat if desired, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
2 cooked chicken breasts, such as from rotisserie chicken, shredded
1 cup salsa verde
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cans cannellini beans, drained and rinsed
1/2 cup half-and-half
Cheese Skulls, recipe follows
Tortilla chips, sour cream, cilantro, chopped scallions, for serving
1 1/2 cups whole milk shredded mozzarella

Steps:

  • Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
  • Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
  • Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
  • Preheat the oven to 400 degrees F.
  • Place a 6-count skull mold on a baking sheet.
  • Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
  • Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.

CHILI CHEESE SOUP



Chili Cheese Soup image

To cut down on last minute preparation, Kyle Gray chops the vegetables from this rich soup the night before and stores them in the fridge. "It has become one of our favorite comfort foods," notes the Glendale, Arizona cook.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings (about 2 quarts).

Number Of Ingredients 13

1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, shredded
1/2 cup butter, cubed
1/2 cup all-purpose flour
2 teaspoons ground mustard
2 teaspoons paprika
3 teaspoons Worcestershire sauce
2 cans (14-1/2 ounces each) chicken broth
3 cups milk
2 cans (4 ounces each) chopped green chilies
1/2 to 1 teaspoon Liquid Smoke, optional
1 jar (16 ounces) process cheese sauce

Steps:

  • In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.

Nutrition Facts : Calories 294 calories, Fat 22g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 1107mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 10g protein.

GREEN CHILE CHICKEN CHILI



Green Chile Chicken Chili image

The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h30m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 10

4 bone-in chicken breast halves (14 ounces each)
2 medium onions, chopped
2 medium green peppers, chopped
1 cup pickled jalapeno slices
1 can (4 ounces) chopped green chiles
2 jars (16 ounces each) salsa verde
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1 cup sour cream
1/2 cup minced fresh cilantro
Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Steps:

  • Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.

GREEN CHILE CHICKEN SOUP



Green Chile Chicken Soup image

One of our favorites. A spicy, tasty soup. If you like, you can add 1 cooked potato cut into pieces at the end before serving. The more chiles you use, the spicier the soup!

Provided by Ann

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 8

½ cup butter
¾ cup all-purpose flour
2 cups milk
3 cups chicken broth
2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
½ cup chopped green chile peppers
salt and pepper to taste
1 pinch garlic powder

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.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 16.4 g, Cholesterol 88.2 mg, Fat 23.5 g, Fiber 0.6 g, Protein 17.3 g, SaturatedFat 12.5 g, Sodium 313.9 mg, Sugar 4.3 g

GREEN CHILE-CHICKEN SOUP



Green Chile-Chicken Soup image

A great make-ahead option for any night of the week.

Provided by Melissa Gray

Time 20m

Number Of Ingredients 14

1 tablespoon olive or canola oil
1 large poblano chile, seeded and chopped (about ½ cup)
1 cup chopped sweet onion (from 1 medium onion)
4 small garlic cloves, finely chopped (about 1 Tbsp.)
4 cups unsalted chicken broth
2 (15½-oz.) cans white great Northern beans, drained and rinsed
1 (15-oz.) can green enchilada sauce
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon ground coriander
3 cups coarsely shredded, cooked chicken (about 1 rotisserie chicken)
¼ cup chopped fresh cilantro, plus more for garnish
Thinly sliced radishes
Sour cream

Steps:

  • Heat oil in a large Dutch oven over medium-high. Add poblano and sweet onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, beans, enchilada sauce, salt, cumin, and coriander. Bring to a simmer, and cook, stirring occasionally, about 5 minutes. Using back of spoon, gently mash beans. Stir in chicken; continue simmering until heated through, about 5 minutes. Stir in cilantro. Garnish with radishes, sour cream, and additional cilantro. Serve immediately.

GREEN CHILE CHICKEN SOUP RECIPE



Green Chile Chicken Soup Recipe image

Turn up the heat with hearty Green Chile Chicken Soup! Simple to make and bursting with vibrant Mexican flavors, this recipe is a keeper.

Provided by Becky Hardin

Categories     Soup

Time 40m

Number Of Ingredients 11

2 tablespoons olive oil
½ onion (diced)
4 cloves cloves (minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
4 ounces diced green chiles (1 can)
29 ounces white beans (drained and rinsed (2 cans))
15 ounces green enchilada sauce (1 can)
3 cups cooked shredded chicken
4 cups low-sodium chicken broth
Cilantro, shredded cheese, avocado, sour cream, lime, and pickled red onions (for serving)

Steps:

  • Heat the oil in a large Dutch oven. Add the onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes.
  • Add the cumin and coriander and continue to cook for 2 more minutes.
  • Add the chiles, beans, enchilada sauce, chicken, and chicken broth.
  • Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Serve with your favorite toppings.

Nutrition Facts : Calories 413 kcal, Carbohydrate 45 g, Protein 36 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 53 mg, Sodium 727 mg, Fiber 11 g, Sugar 6 g, UnsaturatedFat 8 g, ServingSize 1 serving

EXCELLENT GREEN CHILE CHICKEN SOUP



Excellent Green Chile Chicken Soup image

Make and share this Excellent Green Chile Chicken Soup recipe from Food.com.

Provided by Bill From New Mexico

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup butter
3/4 cup flour
2 cups milk
3 cups chicken broth
2 cups chicken, cooked, shredded
1/2 cup chopped green chili pepper
1 pinch garlic powder
salt & pepper, to taste

Steps:

  • In a large pot, melt butter.
  • Add flour and stir paste over medium heat.
  • Add milk and chicken broth and whip to eliminate lumps.
  • Bring to a boil and reduce heat to simmer.
  • Add remaining ingredients.
  • Stir well, cover and simmer for 30 minutes.

Nutrition Facts : Calories 269.1, Fat 19.2, SaturatedFat 11.8, Cholesterol 52.1, Sodium 531.6, Carbohydrate 17.4, Fiber 0.6, Sugar 1.1, Protein 7.1

CREAMY GREEN CHILI AND CHEESE SOUP



Creamy Green Chili and Cheese Soup image

This sounds perfect for cold nights! Potatoes, green chiles, cream and cheese!?? Doesn't get much better than that! Source: internet

Provided by jovigirl

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

5 tablespoons butter
1 1/2 cups chopped onions
3 garlic cloves, finely chopped
1/2 teaspoon dried oregano, crushed
4 cups chicken broth
2 cups diced potatoes
1 teaspoon hot pepper sauce
1 (7 ounce) can diced green chilies
1 teaspoon chopped fresh cilantro
1/2 cup heavy whipping cream
1 1/2 cups shredded monterey jack cheese

Steps:

  • Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
  • Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
  • Cook for 20 minutes or until potatoes are tender.
  • Add green chiles, cream and cheese.
  • Heat until cheese is melted.
  • Season with salt and black ground pepper to taste. Garnish with cilantro.

Nutrition Facts : Calories 348.7, Fat 26.6, SaturatedFat 16.3, Cholesterol 77.8, Sodium 1157.8, Carbohydrate 16.1, Fiber 2.3, Sugar 3.8, Protein 12.6

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