Photo: Creamy Green Chile Soup Recipe
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.
Notes
*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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By Semi-homemaker
Washington, DC
on October 11, 2010
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I made this for my Semi-Edible blog and for a Mexican Fiesta party. My friends all thought it was pretty good (minus Liz- my partner in Semi-Edible, but she doesn't like much anyway and I loved eating it the next day with some chicken added.
For more of a review of this russipe and other super simple Aunt Sandy concoctions, check out Semi-Edible: http://semi-edible.blogspot.com/
By dawn08skillman_...
tyler, 83
on September 17, 2010
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The reason i wanted to try this soup was because i had a huge can of chopped green chiles in my fridge that needed to be finished off so i used 2 cups divided and drained instead of the 3 4 oz jars. I also used about 3/4 of a tsp smoked paprika and cumin and 1/4 of a tsp chili powder because i didn't have any mexican seasoning. I also used regular heavy cream because i already had it on hand and 4 cups of water and 4 extra large chicken boullion cubes, which i believe made it a little more flavorful than chicken stock. Buuut the real change I made was using roasted tomatoes instead of mushrooms. i diced 1 1/2 medium tomatoes and tossed them with olive oil, salt, and pepper and roasted them at 400 degrees for 20 minutes. If you do this be sure to spray or use a nonstick pan. I also used fresh chopped onion instead of frozen. I saw a few people who said that the soup was a little bland and I think my changes kept me from running into that problem. I thought it was fabulous!
By Twon777
Austin, TX
on November 12, 2009
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I thought I'd give this a shot and I am so glad I did. I would recommend sauteeing the mushrooms by themselves - they got mixed in and I wound up burning chiles to my pan trying to get the mushrooms to soften. But I was happy with the end result. It gets much better as it sits - try making it before you need it and start eating it when it turns into leftovers. Much better!
Read all 8 reviews