Sopa De Chile Verde Green Chile 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:

• In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
• Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
• Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
• Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

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:

• Wash the bell peppers,snip off stems and discard,simmer in water in covered pan for 5 mins.Drain,peel,cut open,discard seeds and veins, cut into strips. Combine peppers,chiles,onion and cream and blend until smooth, using some of the stock if more liquid is needed to blend. Melt the butter. Blend in the flour.Stirring constantly,gradually add the bell pepper-chile mixture and the rest of the beef stock.Add salt/pepper to taste. Stir until soup is thickened and smooth. Remove from the stove and serve hot with generous dabs of the cream cheese.

Steps:

• In a non stick soup pot cook pork pieces, until browned.
• Add onions cook until start to turns transparent.
• Dice green chilies put half in soup pot and 1/2 in blender.
• Add jalapeno and water.
• Blend until smooth add back to pot.
• Add tomatoes, chicken stock and seasonings.
• Cook over med low heat for 1 hour. If soup starts to thicken up add more water or stock.