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Cream of Green Chilli Soup recipe

Cream of Green Chilli Soup recipe

  • Recipes
  • Dish type
  • Soup
  • Cream and cheese soup

A deliciously spicy Mexican-inspired soup, which is lightly tamed by the cream. Green chillies, potatoes, chicken stock and cream are simmered together, then served with corn tortilla strips.

41 people made this

IngredientsServes: 6

  • 2 corn tortillas
  • 50g margarine
  • 325g onion, chopped
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 850ml chicken stock
  • 3 (130g) tins chopped green chillies
  • 2 potatoes, peeled and chopped
  • 1/2 teaspoon salt
  • 1/3 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 75ml whipping cream
  • 225g Cheddar cheese, grated

MethodPrep:25min ›Cook:40min ›Extra time:1day drying › Ready in:1day1hr5min

  1. Cut the tortillas into 5mm-wide strips and leave them uncovered at room temperature until they are dry and crisp, about 24 hours (OR: Heat in iron frying pan until dry and hot).
  2. In a 4 litre saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves; cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken stock, green chillies and potatoes. Season with salt, cumin and black pepper and bring to the boil. Reduce heat and simmer, partially covered, stirring occasionally, for about 25 minutes (or until the potatoes are very tender).
  3. Stir in the cream and adjust the seasoning if necessary. (The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Reheat it over low heat, stirring often, until steaming.)
  4. Ladle the soup into wide bowls, sprinkle the cheese over the soup and scatter the tortilla strips over the cheese. Serve immediately.

Ingredients

Tinned chopped green chillies can be purchased online. Alternatively, you can use fresh green chillies to taste.

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Reviews & ratingsAverage global rating:(45)

Reviews in English (40)

by Terri Pike

Awesome soup! I used my own chicken stock, and added some shredded chicken to it. I skipped the corn chips, too.Try this: Cut the corn off 2 sweet corn cobs and add it into the soup after step 2. You won't believe how good it is.What a wonderfully flavorful soup. Thank you Holly!-25 Apr 2002

by ASABlue

I used some roasted green chiles from last year to make room for the ones I got this year. This soup was excellent and I have shared it with some of the more adventurous folks I work with-01 Nov 2010

by Heather Rocke

I would give it six stars if I could! I put in a little extra green chilis and extra oregano, and I used two handfuls of frozen chopped "hash-brown" potatoes. I refused to skimp on the butter - it seemed instrumental. I did add two shredded chicken breasts (and 1 more can of low-sodium broth) to make it a meal. Skipped the chips, used mozzarella cheese (lower fat, tastes like jack cheese), half-n-half instead of cream, and served with Mexican hot sauce (Tapatio). We like it spicy here in Nevada too!-19 Sep 2005


Cream Of Green Chili Soup

4 tablespoons butter
2 cups chopped onion
1 clove garlic, peeled and minced
1/2 teaspoon dried oregano, crumbled
2 bay leaves
3 1/2 cups chicken broth
3 cans (4.5 oz. size) chopped green chili peppers
1 pound baking potatoes, peeled and cubed
1/2 teaspoon salt
1/3 teaspoon cumin
1/4 teaspoon black pepper
1/3 cup whipping cream
2 cups Monterey jack cheese
8 corn tortillas (for strips)


How to Cook Delicious Cream of Green Chile Soup

Hello everybody, welcome to our recipe page, If you’re looking for new recipes to try this weekend, look no further! We provide you only the perfect Cream of Green Chile Soup recipe here. We also have wide variety of recipes to try.

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Initially, you should be extremely careful when food shopping that you don’t unthinkingly put things in your basket that you don’t want to eat. For example, most likely you have never checked the box of your favorite cereal to see how much sugar it has. Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a normal part of your new healthy eating plan.

Obviously, it’s not at all hard to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to cream of green chile soup recipe. You can have cream of green chile soup using 13 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Cream of Green Chile Soup:

  1. You need 1 lb of Roasted Anaheim Green Chilies (2 pounds fresh).
  2. Use 1 of minced Jalapeño Chile (optional).
  3. You need 2 tbsp of olive oil.
  4. Prepare 1 tbsp of butter.
  5. You need 7 of minced garlic cloves.
  6. Use 2 of medium onions.
  7. Provide 1/3 cup of white wine.
  8. Use 4 cup of heavy cream.
  9. Take 4 cup of half and half.
  10. Take 3 of chicken bouillon cubes.
  11. You need 1 1/2 cup of sour cream.
  12. Take of white pepper.
  13. You need of salt.

Steps to make Cream of Green Chile Soup:

  1. In a large, heavy-bottomed pot, sauté onions and garlic in olive oil and butter over medium-high heat until softened..
  2. Add green chiles and jalapeño and continue to sauté until the chiles are tender and some browning has begun on the bottom of the pot..
  3. Add wine and scrape up browned bits with a wooden spoon. Continue cooking until the wine reduces to almost dry..
  4. Add heavy cream, half-and-half and bouillon cubes. Let the mixture come to a boil, then reduce heat to low to allow a small simmer for 45 minutes..
  5. After 45 minutes, add sour cream, salt and white pepper. Stir until the sour cream dissolves. Then simmer for another 10-15 minutes..
  6. Transfer to a blender and purée, working in batches if necessary..
  7. Pour the blended soup through a fine strain and serve warm..

If you find this Cream of Green Chile Soup recipe useful please share it to your close friends or family, thank you and good luck.


Green Chili Cream of Turkey Soup

An after Thanksgiving must! Gather all your turkey meat scraps with left over gravy and put them in a pot. Heat on medium stirring frequently to warm gravy and meat. Depending upon amount that remains, add green chili- being generous as this makes everything tasty! Add up to an entire carton of frozen green chili (16 oz) to add flavor, spice and liquid to the mixture. Heat to low boil, stirring frequently. If consistency still needs liquification, add chicken broth. Season generously with garlic powder, black pepper and salt- adding small amounts at a time while tasting to desired flavor. Heat to low boil- stiring frequently. Finally add one small can of Cream of Mushroom condensed soup along with a small container of sour cream. Stir and taste and return to slow boil. Turn off heat, cover and let simmer 20 minutes. Serve with crusty bread or flour tortillas.This recipe is always a guest favorite and it's easy to make! Enjoy!

Ingredients

  • Remaining Left over turkey meat and gravy
  • 16 oz or to taste Frozen, canned or fresh roasted green chili
  • 1 can or more Chicken broth
  • 1-3 tsp garlic powder
  • 1-2 tsp black pepper
  • 1-3 tsp salt
  • 1 sml can Cream Mushroom Condensed Soup
  • 8-16 oz Sour cream

Our Favorite Recipes

Green Chili Cream of Turkey Soup

An after Thanksgiving must! Gather all your turkey meat scraps with left over gravy and put them in a pot. Heat on medium stirring frequently to warm gravy and meat. Depending upon amount that remains, add green chili- being generous as this makes everything tasty! Add up to an entire carton of frozen green chili (16 oz) to add flavor, spice and liquid to the mixt. Read More


Cream Of Green Chile Chicken Soup Recipe

This is a favorite of my friends and family. I usually serve it crushed blue corn tortilla chips instead of the tortilla strips.

  • mexican
  • chicken
  • easy
  • chile
  • spicy
  • stovetop
  • mexican
  • mexican
  • chicken
  • easy
  • chile
  • spicy
  • stovetop
  • mexican

Schedule your weekly meals and get auto-generated shopping lists.

  • 2 corn tortillas -- * see note
  • 3 skinless, boneless chicken breasts, cooked and shredded
  • 12 oz tub green chiles -- mild, hot, or x-hot
  • 1/2 stick margarine
  • 2 cups chopped onion
  • 1 garlic clove -- peeled and minced
  • 1/2 tsp dried oregano -- crumbled
  • 2 bay leaves
  • 3 1/2 cups chicken broth -- homemade or canned
  • 2 medium baking potatoes -- peeled and cubed
  • 1/3 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup whipping cream
  • 2 cups Monterey Jack Cheese -- grated
  • * Preferably 1 of yellow cornmeal and 1 of blue.

Ingredients

  • 2 corn tortillas -- * see note shopping list
  • 3 skinless, boneless chicken breasts, cooked and shredded shopping list
  • 12 oz tub green chiles -- mild, hot, or x-hot shopping list
  • 1/2 stick margarineshopping list
  • 2 cups chopped onionshopping list
  • 1 garlicclove -- peeled and minced shopping list
  • 1/2 tsp dried oregano -- crumbled shopping list
  • 2 bay leavesshopping list
  • 3 1/2 cups chicken broth -- homemade or canned shopping list
  • 2 medium baking potatoes -- peeled and cubed shopping list
  • 1/3 tsp cuminshopping list
  • 1/2 tsp saltshopping list
  • 1/4 tsp peppershopping list
  • 1/3 cup whipping creamshopping list
  • 2 cups monterey jack cheese -- grated shopping list
  • * Preferably 1 of yellow cornmeal and 1 of blue. shopping list

How to make it

  • Cut the tortillas into 1/4 inch wide strips and leave them uncovered
  • at room temperature until they are dry and crisp, about 24 hours (or
  • heat in iron skillet until dry and hot).
  • In a 4 quart saucepan over low heat, melt the butter.
  • Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes.
  • Stir in the chicken broth, potatoes, salt, cumin & black pepper and bring to a boil.
  • Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes.
  • Stir in the cream and chicken, heat through and adjust the seasoning if necessary.
  • The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Rewarm it over low heat, stirring often, until steaming.
  • Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.
People Who Like This Dish 4

The Cook

The Rating

My whole family loves this soup! I add a little more garlic and cumin than what the recipe calls for, but other than that it's perfect.

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How to Make Creamy Roasted Hatch Chile Soup &ndash The Recipe Method

Remove the charred skins from your roasted Hatch peppers. Like so.

Remove the seeds and innards.

Toss the peppers into a food processor, along with some onion, garlic, and seasonings. I used a bit of spicy chili flakes, cumin and salt. Keeping it simple here. Just like the sauce.

Process the mixture until it smooths out, then drizzle in some olive oil and process it. The olive oil will emulsify and thicken up the soup to an almost fluffy texture.

Transfer the soup to a pot and add in a bit of chicken broth to thin it out. Simmer it for about 10 minutes to let the flavors mingle. I used about a cup of broth, but you can use more or less, depending on your preference.

Some people like a thinner soup, where I enjoy a thicker one, depending on what I&rsquom using it for.

Adjust for salt and strain if you&rsquod like to. It is not necessary to strain it, but doing so will give you a silkier sauce.

Stir in the yogurt or Mexican crema. I prefer to use crema, though yogurt and even sour cream work great here. Or, if you&rsquore looking for an even richer version, use heavy cream. However, be prepared for the extra calories from the cream.

Heat the soup back up for a minute in the original pot and serve it up into bowls. Garnish and enjoy.


  • 1 pound boneless, skinless chicken breast, trimmed
  • 2 cups reduced-sodium chicken broth
  • 4 New Mexican green chiles or poblano peppers (see Tip)
  • ½ cup dry white wine
  • ½ cup all-purpose flour
  • 2 cups reduced-fat milk
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon dried oregano, preferably Mexican
  • 2 tablespoons minced cilantro

Preheat grill to medium-high (if grilling chiles) or preheat oven to 400 degrees F (if roasting chiles).

Place chicken and broth in a large saucepan bring to a boil. Cover, reduce heat to a simmer and cook, turning the chicken halfway through, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from the heat. Transfer the chicken to a clean cutting board, leaving the broth in the pan. When cool enough to handle, shred or chop the chicken into bite-size pieces.

Meanwhile, grill chiles, turning frequently, until blistered on all sides, about 15 minutes. (Alternatively, roast on a baking sheet, turning once or twice with tongs, until blackened in places, 15 to 20 minutes.) When cool enough to handle, peel and remove stems and seeds. Finely chop 2 chiles puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.

Whisk 1/2 cup of the broth in a bowl with wine and flour until smooth. Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed chiles and the chicken. Add milk, salt, white pepper and oregano heat, stirring frequently, until steaming and hot, but not boiling, 10 to 15 minutes. Remove from the heat and stir in cilantro.

New Mexico chiles (aka Anaheim chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild there's no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.


How to Make It

Step 1

Heat the oven to𧉞°F.   While the oven is heating, stir the soup and sour cream in a small bowl.

Step 2

Heat the butter in a 3-quart saucepan over medium heat.  Add the onion and chili powder and cook until the onion is tender.  Stir in the chicken, chiles and 2 tablespoons soup mixture.

Step 3

Spread 1/2 cup soup mixture in aق-quart shallow baking dish.  Spoon about 1/4 cup chicken mixture down the center of each tortilla.  Roll up and place seam-side down into the baking dish.  Spoon the remaining soup mixture over the tortillas.  Sprinkle with the cheese.

Step 4

Bake for 25 minutes or until the enchiladas are hot and bubbling.  Serve topped with Pace® Chunky Salsa and sliced green onions, if desired.

Recipe Tips

  • Tip: You can substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the chopped cooked chicken.
Made With

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup


Tortillas and Honey

Green chile chicken soup is one of my favorite things to eat. It's a year-around thing for me. And our hospital cafeteria actually makes some killer green chile chicken soup, though it's very simple and nothing fancy. It's served every Tuesday and for awhile I was walking over and getting a bowl every week. I'm on the search for the recipe like the one at work. Once I find it, I'm making it and sharing it.

This recipe is different than the one at work because it's more creamy. The recipe calls for cream cheese and half and half, so it's a very rich soup. I love the extra little something the cream cheese gives to the soup and it complements the chicken and the green chile perfectly.

I originally found this recipe in one of my cookbooks, but changed it so that it uses already cooked meat instead of making your own stock and cooking the chicken. I also halved the recipe and added some more seasoning, which is reflected below. This makes about 4-5 servings, so if you want more, you can double the recipe. I actually might do that myself!

Happy New Mexico fall with lots of love and green chile. :-)

PS - How is it that my pictures look good on one computer and then drab on another!


Creamy Green Chile Chicken Soup
Adapted from "A Taste of Enchantment"

1 Tbs. canola oil
1/2 large onion
2 garlic cloves, minced
3 c. chicken stock
1 1/2 c. chicken, cooked and shredded (store-bought rotisserie works here)
1 c. green chile, diced
1 Tbs. flour
8 oz. cream cheese, softened
1 c. half and half
1/2 tsp. garlic powder
1/4. tsp. onion powder
1/4 tsp. salt
1/2 tsp. pepper

In a large saucepan or dutch oven, heat oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook for about a minute, until fragrant. Add chicken stock, raise heat and bring to a boil.

When stock is boiling, remove 1/2 c. of broth and let it cool. To the boiling broth, add shredded chicken and green chile.

After reserved broth is cool, add 1 Tbs. of flour to it and whisk until well blended. Add the flour mixture back into the boiling broth and mix well. Cook for 15 minutes, stirring frequently.

In a small bowl, add the cream cheese. Gradually add the half and half, whisking constantly. This is so the mixture won't be as clumpy when you add it to the soup if it's a little clumpy, don't worry because it will end up melting into the soup.

Add the cream cheese mixture gradually into the soup, whisking constantly. When cream cheese mixture is added, reduce the heat to a simmer then add in the rest of your powdered spices (garlic powder, onion powder, salt, and pepper).

Simmer the soup for 10 minutes, stirring occasionally until the soup thickens. Do not boil.


How To Make Cream Of Green Chile Soup

Image courtesy: whats2eat2day.com

  • 2 (6 inch) corn tortillas
  • 1/4 cup margarine
  • 2 cups chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 3 1/2 cups chicken broth
  • 3 (4 ounce) cans chopped green chile peppers
  • 2 potatoes, peeled and chopped
  • 1/2 teaspoon salt
  • 1/3 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/3 cup heavy whipping cream
  • 2 cups shredded Monterey Jack cheese

Cut the tortillas into 1/4 inch-wide strips and leave them uncovered at room temperature until they are dry and crisp, about 24 hours (OR: Heat in iron skillet until dry and hot).

In a 4-quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, green chiles and potatoes. Season with salt, cumin and black pepper, and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, for about 25 minutes (or until the potatoes are very tender).

Stir in the cream and adjust the seasoning if necessary. (The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Reheat it over low heat, stirring often, until steaming.)

Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.


Directions

In a medium saucepan, heat the oil over medium high heat. Add the onion, garlic, and serrano and saute until they are softened, about 5 minutes. Add the tomatillos and the chicken stock and bring to a boil, lower the heat and simmer until tomatillos are tender, about 10 minutes.

Puree the mixture in batches, if necessary, in a blender with the cilantro. Pour back into the saucepan and add the lime juice, green chiles, and cream. Salt and pepper to taste. Ladle into soup bowls and sprinkle over each serving.

The heat of this soup obviously depends on the type of chile you use. If you use a canned version, the soup will be quite mild. Instead, treat yourself to freshly roasted green chiles from Hatch, New Mexico, where the most flavorful chiles are cultivated. You usually even have a choice between mild, medium, hot, and extra hot, so you'll remember the soup long after you've licked the bowl.