Time 55m Yield 6 Number Of Ingredients 8 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.
Time 20m Number Of Ingredients 14 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.
Time 40m Number Of Ingredients 11 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.
Time 40m Yield 4 Number Of Ingredients 14 Steps:
Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool. Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes. Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer. Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes. Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.
Time 25m Yield 1 large pot, 8 serving(s) Number Of Ingredients 7 Steps:
Mix soups, chicken, corn and green chile in very large pot. Gradually add milk to desired consistency. I use about 3/4 of the empty soup can full. Let boil. Serve in bowls with tortillas on the side. You can probably do this in a crockpot with raw chicken at the bottom, top with soup, corn, milk and chile and let cook 7 hours.
Time 50m Yield 6 serving(s) Number Of Ingredients 8 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.
More about “green chile chicken soup recipes”
Time 50m Yield 6 to 8 servings Number Of Ingredients 17 Steps:
Char the peppers over the stove burner flame until blackened all over. Place in a large bowl and cover tightly with a dish towel. Let cool. Peel and scrape off the blackened skins. Remove the stems and seeds from the peppers and cut into 1/4-inch pieces. Melt the butter in a medium Dutch oven over medium heat. When the butter is melted, add the leeks, potatoes and peppers and cook until the leeks are wilted, about 4 minutes. Add the garlic and season with 1 teaspoon salt. Sprinkle with the flour and cook to remove the raw flour taste, about 2 minutes. Add the cumin, oregano and nutmeg. Pour in the chicken broth and 2 cups water. Stir to combine. Bring to a strong simmer and cook until the potatoes are tender, about 15 minutes. Add the cream, chicken and corn. Return to a simmer and cook until slightly thickened and flavorful, 10 to 15 minutes more. Stir in the lime juice and season with salt if needed. Serve the soup in bowls garnished with cilantro leaves and cotija.
