Creamy Green Chile Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 servings
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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


  1. 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. 
  2. 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. 
  3. 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. 
  4. Serve soup hot garnished with cilantro and cotija cheese.