Green Chili Won Ton Soup Recipes

Steps:

• In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
• Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
• Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
• Serve soup hot garnished with cilantro and cotija cheese.

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.

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.

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.

Steps:

• Remove the kernels from the ears of corn and set aside.
• Place the 4 stripped corn cobs in 6 cups water in a large pot. Bring to a simmer and cook for 15 minutes, then remove.
• In a skillet, heat a few glugs of olive oil. Add the chopped scallions and green chiles and sauté. Add 1/4 cup cornmeal and cook, stirring, about 5 minutes.
• Add the scallion-and-chili mixture to broth along with the corn kernels and 2 chopped potatoes. Cook until soft. Garnish with crema or sour cream, if you'd like, and the sliced scallions.

Steps:

• Combine the cheese with both peppers; stir well.
• Prepare 1 wonton skin at a time.
• Spoon about 1 1/2 teaspoons of cheese/chile mixture in the center of wonton skin.
• Lightly moisten the edge of the wonton skin and fold in half to make a triangle pressing edges to seal.
• Repeat with remaining wonton skins and cheese mixture.
• Chill for 20 minutes.
• Heat peanut oil to 375*.
• Fry wontons in hot oil until golden brown, turning once.
• Drain on paper towel and sprinkle with salt.
• Serve with avocado dip.