Green Chilie Chicken Soup

SCOTTSDALEJULIE · 02-08-2013, 10:08 AM

This recipe came fron The Mexican Connection. Yum

Recipe on cold days or when you catch a cold.

Creamy Green Chile Chicken Soup

1 Tbs. canola oil
1/2 large onion
2 garlic cloves, minced
3 c. chicken stock
1 1/2 c. chicken, cooked and shredded
1 c. roasted green chile, diced
1 Tbs. flour
8 oz. cream cheese, softened
1 c. half and half
1/2 tsp. garlic powder
1/4. tsp. onion powder
1/4 tsp. salt
1/2 tsp. pepper

In a large saucepan or dutch oven, heat oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook for about a minute, until fragrant. Add chicken stock, raise heat and bring to a boil.

When stock is boiling, remove 1/2 c. of broth and let it cool. To the boiling broth, add shredded chicken and green chile.

After reserved broth is cool, add 1 Tbs. of flour to it and whisk until well blended. Add the flour mixture back into the boiling broth and mix well. Cook for 15 minutes, stirring frequently.

In a small bowl, add the cream cheese. Gradually add the half and half, whisking constantly. This is so the mixture won't be as clumpy when you add it to the soup; if it's a little clumpy, don't worry because it will end up melting into the soup.

Add the cream cheese mixture gradually into the soup, whisking constantly. When cream cheese mixture is added, reduce the heat to a simmer.

Simmer the soup for 10 minutes, stirring occasionally until the soup thickens. Do not boil.

Ladle soup into bowls and enjoy!

*Serve with warm flour tortillas if possible

charit@** · 02-08-2013, 02:04 PM

Just made this...YUM! I added a bout a half can of green enchilada sauce to it also.

Great recipe

mojave · 02-08-2013, 02:16 PM

Sounds very good. I sometimes stir sour cream into my chicken verde and heat it up before serving. Fresh cilantro on top!

Dee

buttoni · 02-08-2013, 05:46 PM

Can't go wrong with those ingredients! Sounds wonderful! I love anything with green chiles.

Tweaker Geek · 02-08-2013, 08:16 PM

Julie - that sounds wonderful! I just happen to have some cooked chicken waiting for me to make something with it, this is it! I made a jalapeno cornbread a few days ago and I think some of that would be really good with this soup. I'll try to get this made tomorrow or definitely Sunday, thank you!

rosethorns · 02-09-2013, 06:13 AM

I love green chilis. This sounds so good.

SkeeterN · 02-09-2013, 06:40 AM

Can you leave the flour out? I do not even buy it.

SCOTTSDALEJULIE · 02-09-2013, 10:34 AM

Yes, you could leave the flour out. It just makes it a little thicker. Sub Gluc. or a thickener if you want.

KCSoccer · 02-24-2013, 05:17 AM

We loved this soup, even DH who doesn't usually like soup. The only changes I made were to omit the flour (the soup is thick enough without it) and add 1/2 tsp. ground cumin. It tastes like Enchilada Suizas (Swiss Chicken Enchiladas) in a bowl.

Thanks for the recipe - it's a keeper!

lazy girl · 02-24-2013, 06:10 AM

Did you buy fresh peppers and roast them yourself? Or did you use canned or frozen? I want to make sure that I get this right. It looks like a keeper for sure!

Mrs S · 02-24-2013, 06:19 AM

Ooh, that sounds interesting. I'm going to try a vegetarian version of this (I know, blasphemy!) subbing mushrooms and mushroom stock. Thanks for sharing!

KCSoccer · 02-24-2013, 06:22 AM

Quote:

Originally Posted by lazy girl

Did you buy fresh peppers and roast them yourself? Or did you use canned or frozen? I want to make sure that I get this right. It looks like a keeper for sure!

I usually have some frozen roasted Hatch green chilies on hand, but I was out. So I just used 3 cans of diced green chilies from Trader Joes. I bet the soup would be even better with fresh roasted chilies.

lazy girl · 02-24-2013, 08:18 AM

I'm out of my frozen peppers. Can't wait for the local Mexican stores to start roasting in the fall . We don't have a Trader Joe's, so I'll have to settle for the frozen from grocery.

SCOTTSDALEJULIE · 02-24-2013, 09:35 AM

I use Hatch green chilies fresh and then frozen. I buy Them by the gunny sackful every Spring. I have a bad cold, so I am making this for dinner tonight. I'm glad everyone is liking this soup.

Tweaker Geek · 02-24-2013, 05:35 PM

Julie - I forgot to come back and tell you how much I loved this soup. Thank you for the great recipe. I didn't have peppers so I just used canned green chiles and a small can of green Mexican salsa (hot). I put in a few dashes of hot sauce as well, the soup was just delicious!

SCOTTSDALEJULIE · 02-25-2013, 09:40 AM

Glad you enjoyed it,Tweeker. I had it last night. I was going to serve it with cheese quesadillas, but got too lazy.

rosethorns · 02-25-2013, 09:49 AM

Quote:

Originally Posted by SCOTTSDALEJULIE

Glad you enjoyed it,Tweeker. I had it last night. I was going to serve it with cheese quesadillas, but got too lazy.

That happens when your sick Julie. This is great soup even without the cream cheese , I use gluc to thicken.YUM!!!

SCOTTSDALEJULIE · 02-25-2013, 10:00 AM

Rose, I'll bet that without the cream cheese, it would not be as rich. How did you like it? Cause it really is a rich soup.

02-08-2013, 10:08 AM	#1
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Green Chilie Chicken Soup This recipe came fron The Mexican Connection. Yum Recipe on cold days or when you catch a cold. Creamy Green Chile Chicken Soup 1 Tbs. canola oil 1/2 large onion 2 garlic cloves, minced 3 c. chicken stock 1 1/2 c. chicken, cooked and shredded 1 c. roasted green chile, diced 1 Tbs. flour 8 oz. cream cheese, softened 1 c. half and half 1/2 tsp. garlic powder 1/4. tsp. onion powder 1/4 tsp. salt 1/2 tsp. pepper In a large saucepan or dutch oven, heat oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook for about a minute, until fragrant. Add chicken stock, raise heat and bring to a boil. When stock is boiling, remove 1/2 c. of broth and let it cool. To the boiling broth, add shredded chicken and green chile. After reserved broth is cool, add 1 Tbs. of flour to it and whisk until well blended. Add the flour mixture back into the boiling broth and mix well. Cook for 15 minutes, stirring frequently. In a small bowl, add the cream cheese. Gradually add the half and half, whisking constantly. This is so the mixture won't be as clumpy when you add it to the soup; if it's a little clumpy, don't worry because it will end up melting into the soup. Add the cream cheese mixture gradually into the soup, whisking constantly. When cream cheese mixture is added, reduce the heat to a simmer. Simmer the soup for 10 minutes, stirring occasionally until the soup thickens. Do not boil. Ladle soup into bowls and enjoy! *Serve with warm flour tortillas if possible

02-24-2013, 06:10 AM	#10
lazy girl Senior LCF Member Join Date: May 2009 Location: Amarillo, Texas Posts: 107 Gallery: lazy girl	source of green chilis? Did you buy fresh peppers and roast them yourself? Or did you use canned or frozen? I want to make sure that I get this right. It looks like a keeper for sure!

02-24-2013, 09:35 AM	#14
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	I use Hatch green chilies fresh and then frozen. I buy Them by the gunny sackful every Spring. I have a bad cold, so I am making this for dinner tonight. I'm glad everyone is liking this soup. Last edited by SCOTTSDALEJULIE; 02-24-2013 at 09:40 AM..

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02-08-2013, 02:04 PM	#2
charit@ Very Gabby LCF Member!!! Join Date: Jul 2003 Location: Santa Cruz CA. Posts: 3,261 Gallery: charit@ Stats: 278/200/170 Start Date: 8-12-08	Just made this...YUM! I added a bout a half can of green enchilada sauce to it also. Great recipe

02-08-2013, 02:16 PM	#3
mojave Senior LCF Member Join Date: Sep 2010 Location: Southern California Posts: 486 Gallery: mojave WOE: Atkins	Sounds very good. I sometimes stir sour cream into my chicken verde and heat it up before serving. Fresh cilantro on top! Dee

02-08-2013, 05:46 PM	#4
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,305 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	Can't go wrong with those ingredients! Sounds wonderful! I love anything with green chiles.

02-08-2013, 08:16 PM	#5
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	Julie - that sounds wonderful! I just happen to have some cooked chicken waiting for me to make something with it, this is it! I made a jalapeno cornbread a few days ago and I think some of that would be really good with this soup. I'll try to get this made tomorrow or definitely Sunday, thank you!

02-09-2013, 06:13 AM	#6
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,513 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I love green chilis. This sounds so good.

02-09-2013, 06:40 AM	#7
SkeeterN Way too much time on my hands! Join Date: Jun 2004 Location: West Central Ohio Posts: 18,072 Gallery: SkeeterN Stats: 4'10 and 170/115 (5 or so pounds up or down) WOE: Atkins Start Date: April 2004	Can you leave the flour out? I do not even buy it.

02-09-2013, 10:34 AM	#8
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Yes, you could leave the flour out. It just makes it a little thicker. Sub Gluc. or a thickener if you want.

02-24-2013, 05:17 AM	#9
KCSoccer Senior LCF Member Join Date: Oct 2011 Location: Kansas City Posts: 136 Gallery: KCSoccer Stats: maintenance Start Date: August 2010	We loved this soup, even DH who doesn't usually like soup. The only changes I made were to omit the flour (the soup is thick enough without it) and add 1/2 tsp. ground cumin. It tastes like Enchilada Suizas (Swiss Chicken Enchiladas) in a bowl. Thanks for the recipe - it's a keeper!

02-24-2013, 06:19 AM	#11
Mrs S Senior LCF Member Join Date: Aug 2012 Location: NC Posts: 330 Gallery: Mrs S WOE: LCHF Vegetarian + Eat Stop Eat Start Date: 8.13.12	Ooh, that sounds interesting. I'm going to try a vegetarian version of this (I know, blasphemy!) subbing mushrooms and mushroom stock. Thanks for sharing!

02-24-2013, 08:18 AM	#13
lazy girl Senior LCF Member Join Date: May 2009 Location: Amarillo, Texas Posts: 107 Gallery: lazy girl	I'm out of my frozen peppers. Can't wait for the local Mexican stores to start roasting in the fall . We don't have a Trader Joe's, so I'll have to settle for the frozen from grocery.

02-24-2013, 05:35 PM	#15
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	Julie - I forgot to come back and tell you how much I loved this soup. Thank you for the great recipe. I didn't have peppers so I just used canned green chiles and a small can of green Mexican salsa (hot). I put in a few dashes of hot sauce as well, the soup was just delicious!

02-25-2013, 09:40 AM	#16
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Glad you enjoyed it,Tweeker. I had it last night. I was going to serve it with cheese quesadillas, but got too lazy.

02-25-2013, 10:00 AM	#18
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Rose, I'll bet that without the cream cheese, it would not be as rich. How did you like it? Cause it really is a rich soup.