Creamy Green Chile Soup

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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/

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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!

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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!

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Had to ad lib the Mexican seasoning as I couldn't find it at the store, used beef broth 'cause there was an opened box in my fridge, used sour cream in place of the crema and a shredded Mexican cheese blend instead of the cotija. But other than that, this recipe is great. As Rachel says, "it's a method and you can change things around."

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I made this to go with my friends recipe for Spanish rice, it was wonderful. This is the first time I have used one of Sandra's recipes. I thought it was really good. I am a LOVER of chile rellenos, and this makes me think of them. I can't wait to try more of her recipes.

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I made this soup a meal by adding some chopped chicken instead of the mushrooms (my kids won't eat mushrooms. Also added a little processed american cheese instead of the cotija to make it more kid friendly. It was yummy.

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Fresh off the stove, this soup was bland (as are most quick-cooking soup recipes. I made the recipe as written, except I incorporated cilantro into the soup rather than reserving it as a garnish. I also omitted the cheese garnish. After the soup was allowed to sit for a little while, it became more flavorful and I liked it better, but overall this one is too high in fat and calories to make regularly.

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I wasn't sure about this soup, but I am so glad I tried it. The flavor was surprisingly good. I really appreciated how quick and easy it was to do on a week night too. We had never tried Mexican crema or cotija cheese, but both were very good. Instead of Mexican seasonings I used Southwest seasonings from Penzey's that I already had on hand; it seemed about the same as Sandra Lee described on her show.