Recipes : Creamy Green Chile Soup : Food Network

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Creamy Green Chile Soup
Recipe courtesy Sandra Lee, 2008

Ingredients
1 cup frozen chopped onions
1 teaspoon crushed garlic
2 cups frozen corn kernels, divided
3 (4-ounce) cans diced green chiles, divided (recommended: Ortega)
4 cups chicken stock
1 teaspoon Mexican seasoning
2 tablespoons butter
1 (8-ounce) package sliced fresh mushrooms
3/4 cup Mexican crema (recommended: Caciqus)
Salt and freshly ground black pepper
Fresh cilantro leaves, chopped, for garnish

Crumbled cotija cheese, for garnish

Directions
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.

Ingredients
*When blending hot liquids: Remove liquid from the
heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or
food processor and fill it no more than halfway. If using a blender, release one
corner of the lid. This prevents the vacuum effect that creates heat explosions.
Place a towel over the top of the machine, pulse a few times then process on high
speed until smooth.