Recipe courtesy of Sandra Lee
Save Recipe Print
Creamy Green Chile Soup
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

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.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Squash Soup

Recipe courtesy of Alton Brown

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword