Creamy Green Chile Soup

Total Time:
40 min
15 min
25 min

6 servings

  • 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
  • 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 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.

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