Potato And Green Chile Soup Recipes

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POTATO AND GREEN CHILE SOUP



Potato and Green Chile Soup image

This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.

Provided by Franny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

4 tablespoons salted butter
1 medium onion, chopped
1 clove garlic, minced, or more to taste
4 medium potatoes, peeled and cubed, or more to taste
⅓ cup all-purpose flour
2 cups beef broth
28 ounces canned roasted Hatch green chile peppers, diced
2 cups milk
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
½ teaspoon salt, or to taste
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
ground black pepper to taste

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.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g

PATRICIA'S GREEN CHILE SOUP



Patricia's Green Chile Soup image

This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.

Provided by pmvbc

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

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
½ cup finely diced onion
1 teaspoon minced garlic
½ cup chopped fresh green chile peppers
1 (5 ounce) can chunk chicken
1 ½ teaspoons ground cumin
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups half-and-half cream
1 cup shredded Cheddar cheese
¼ cup sour cream

Steps:

  • Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 14 g, Cholesterol 99.7 mg, Fat 31.4 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 17.1 g, Sodium 916.1 mg, Sugar 2.6 g

POTATO SOUP WITH CHEESE AND GREEN CHILES



Potato Soup with Cheese and Green Chiles image

This is a recipe that came down from my mom and dad from the "lean years." It's quick and easy and forgiving on quantities.

Provided by Shelby Breckenridge

Time 55m

Yield 6

Number Of Ingredients 11

2 large potatoes, peeled and shredded
5 stalks celery, sliced
1 medium sweet onion, chopped
1 (8 ounce) package shredded sharp Cheddar cheese, divided
1 (7 ounce) can mild green chiles
¼ teaspoon ground black pepper
1 quart water, or as needed to cover
1 (12 fluid ounce) can evaporated milk
2 tablespoons butter
1 tablespoon chicken bouillon granules
½ cup shredded sharp Cheddar cheese, or to taste

Steps:

  • Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.
  • Pour into serving bowls and top with remaining Cheddar cheese.

Nutrition Facts : Calories 432.3 calories, Carbohydrate 33 g, Cholesterol 79.8 mg, Fat 25.1 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 15.7 g, Sodium 1007.4 mg, Sugar 10 g

POTATO AND CHILE SOUP



Potato and Chile Soup image

With fall quickly approaching, I'm looking to expand my collection of comforting soups. Though I have not tried this one yet, it looks like it has great possibilities.

Provided by justcallmetoni

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 medium potatoes, scrubbed unpeeled
3 cups water
1 tablespoon olive oil
1 1/2 cups chopped onions
2 garlic cloves, minced
1 1/2 cups red peppers, diced
1 1/2 cups anaheim chilies, diced
1 cup soymilk or 1 cup low-fat milk
1 teaspoon ground cumin
1 teaspoon dried basil
1 garlic clove, minced
salt
pepper
scallion, chopped (optional)
cilantro, chopped (optional)

Steps:

  • Cut cleaned and unpeeled potatoes into large cubes (about 1 to 1 1/2 inches). Bring water and potatoes to a low boil, cooking until the potatoes are tender.
  • While potatoes are cooking, place oil and onions in a skillet and cook until onions are cooked soft and translucent but not brown. Add peppers, cumin, basil and garlic and continue cooking until peppers are tender, about 6-9 minutes.
  • Place potatoes and three quarters of the water into a blender or food processor, reserving the remaining water. Blend until smooth.
  • Return processed potatoes to pot, adding peppers and milk. Use reserved water to thin the soup further if desired. Warm over low heat until it is ready to serve.
  • Garnish with scallions or cilantro if desired.

Nutrition Facts : Calories 293.7, Fat 5.2, SaturatedFat 0.7, Sodium 58.3, Carbohydrate 56.1, Fiber 8.5, Sugar 9.8, Protein 9.5

GREEN CHILE, TOMATO, AND POTATO SOUP



Green Chile, Tomato, and Potato Soup image

From New Mexico Magazine. Add a pound of ground lamb or beef if you like. The "chili powder" should read chile, not chili, but the software keeps changing the spelling of the ingredient on me. It should be pure ground red chile, not chili powder, which has other ingredients added to it.

Provided by zeldaz51

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 large onion, diced
1 tablespoon garlic, chopped
2 large tomatoes, coarsely chopped (or 2 cups canned)
diced tomato
2 cups mild green chilies, peeled, seeded, chopped (freshly roasted or frozen)
4 cups coarsely chopped coarsely chopped small waxy potatoes
3 cups water
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon mild red chili powder

Steps:

  • In medium-size soup pot, warm olive oil over medium to high heat until hot but not smoking. Add diced onion and sauté until clear (about 3 minutes), stirring occasionally to prevent burning.
  • Add garlic and cook 2 minutes.
  • Add tomatoes and cook 3 more minutes, stirring to prevent burning.
  • Add green chile and cook another 2 minutes.
  • Add potatoes, water, salt, black pepper, and red-chile powder. Stir. Bring to boil, then reduce heat and simmer 25 minutes, stirring occasionally until potatoes are soft. Remove from heat and serve immediately.

Nutrition Facts : Calories 219.1, Fat 7.2, SaturatedFat 1, Sodium 648.8, Carbohydrate 36.1, Fiber 5.8, Sugar 6.3, Protein 4.8

MERM'S POTATO CHEESE SOUP WITH GREEN CHILIES



Merm's Potato Cheese Soup With Green Chilies image

One taste of this soup at my grandparents' then favorite Mexican restaurant in Tucson - Molina's - and my mom (whose grandchildren called Merm) had to make her own. This is how she made hers and actually everyone liked Mom's version (made with love) better than Molina's. This is pure comfort food for my Dad and for me and we chat about memories of my beloved Mother as we eat. Serve with fresh warm flour tortillas for dipping and of course a nice Mexican beer.

Provided by Sooz Cooks

Categories     Mexican

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 medium onion, chopped
1 garlic clove, minced
4 medium potatoes, peeled and cut into 1-inch cube
1/3 cup flour
2 cups chicken broth
2 cups milk
27 ounces whole green chilies (drained and chilies diced into bite-sized pieces, Mom used canned, I use fresh roasted chilies, abou)
1/2 teaspoon salt
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
pepper

Steps:

  • Heat butter in large dutch oven or other large soup pan over medium heat.
  • Add onion and garlic; cook until onion is tender.
  • Stir in potatoes and cook for abbout 1 minute.
  • Stir in flour until smooth and continue cooking 1 minute.
  • Slowly add broth stirring well.
  • Bring to a boil. Cover and reduce heat. Simmer 30 minutes or until potatoes are tender.
  • Stir in milk, chiles and salt.
  • Heat until simmering.
  • Add cheeses; cook and stir just until cheeses melt. Do not boil. Add pepper to taste. Serve in individual bowls. Garnish as desired.

JAXON'S POTATO CHILE SOUP



Jaxon's Potato Chile Soup image

Jaxon's is local and they make the best potato soup with green chile. The recipe is printed in the El Paso Junior League cookbook and there have been people to buy the cookbook for this recipe.

Provided by PaulaG

Categories     Potato

Time 1h

Yield 8 cups

Number Of Ingredients 10

1/2 cup fresh jalapeno pepper, seeded and minced
1/4 cup fresh long green chili, roasted, peeled, seeded and finally chopped (about 3 medium)
1 cup of finely chopped onion
2 lbs potatoes, peeled and cut into 1/2 inch cubes
1/2 teaspoon salt
4 cups chicken broth
2 tablespoons butter
1/4 cup flour
3 cups milk (May use 1-1/2 cups milk and 1-1/2 cups half and half)
cheddar cheese or monterey jack cheese, shredded

Steps:

  • Combine the first 6 ingredients.
  • Bring to a boil and reduce heat, simmer 20 minutes.
  • In a separate pan, melt the butter over low heat, add flour and blend until smooth.
  • Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.
  • Strain liquid from potato/chile mixture and reserve 3 cups of the liquid.
  • Mash half the potato/chile mixture, reserving the other half.
  • Stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened.
  • Add milk to thickened liquid and continue to stir until it comes to a simmer.
  • Turn off the heat, add mashed and unmashed potato/chile mixture.
  • Serve topped with shredded cheese on top.

Nutrition Facts : Calories 216.8, Fat 7.1, SaturatedFat 4.2, Cholesterol 20.4, Sodium 600.1, Carbohydrate 30.3, Fiber 3.1, Sugar 2.5, Protein 8.5

POTATO, CHEESE, AND GREEN CHILI SOUP



Potato, Cheese, and Green Chili Soup image

Categories     Cheese     Potato     Fall     Vegan     Simmer

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
1 large green bell pepper, finely chopped
5 medium potatoes, peeled and diced
6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
1 cup chopped fresh, ripe tomatoes
1 cup cooked fresh or thawed frozen corn kernels
1/2 cup chopped fresh mild green chilies, such as poblano
2 teaspoons ground cumin
1 1/2 cups cheddar-style nondairy cheese, grated (this is great with Vegan Gourmet nacho cheese)
1 cup rice milk, or as needed
Salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and green pepper and continue to sauté until the mixture begins to brown lightly.
  • Add the potatoes and water with bouillon cubes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 15 minutes. Coarsely mash about half of the potatoes in the pot with a potato masher.
  • Stir in the tomatoes, corn, chilies, and cumin, then cover and simmer gently for another 15 minutes, stirring occasionally.
  • Sprinkle in the cheese, a little at a time, stirring it until fairly well melted. Add enough rice milk to give the soup a thick yet fluid consistency.
  • Season with salt and pepper and continue to simmer over very low heat, stirring occasionally, for 5 minutes longer. If time allows, let the soup stand off the heat for an hour or so. Heat through before serving. Adjust the consistency with more rice milk if the soup becomes too thick, then taste to adjust the seasonings.
  • Nutrition Information
  • Per serving:
  • Calories: 234
  • Total fat: 11g
  • Protein: 5g
  • Fiber: 6g
  • Carbohydrate: 33g
  • Cholesterol: 0mg
  • Sodium: 239mg

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