Creamy Cheesy Green Chile Soup
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Prep Time
Cook Time
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Recipe: #24838
September 03, 2016
Categories: Comfort Food, Dinner, Lunch, Main Dish, Soups and Stews, Poultry, Chicken, Dairy, Vegetables, Peppers, Mexican, North American, Southwest, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Cinco de Mayo, Fall/Autumn, Game/Sports Day, Sunday Dinner, Winter, Weeknight Meals, Stove Top, No Eggs, Processed Cheese, Cooked Chicken or Beef, Boneless Pieces, Spicy more
"One of my favorite creamy spicy soups. Now, to make this quick and easy; I take advantage of rotisseries chicken, canned potatoes; and, pre-shredded cheese. Obviously, if you have time; I would cook my own chicken and potatoes; and grate my own cheese. But, this is meant to be a quick and easy soup. Now, the garnishes for me, really make all the difference. I like to serve the soup with fresh grilled soft flour or corn tortillas; or tortilla chips. Add a crisp iceberg wedge on the side; for a really nice easy lunch or dinner."
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (459.7 g)
- Calories 494.9
- Total Fat - 20.5 g
- Saturated Fat - 7.4 g
- Cholesterol - 266 mg
- Sodium - 605.5 mg
- Total Carbohydrate - 45.1 g
- Dietary Fiber - 9.4 g
- Sugars - 7.9 g
- Protein - 34.4 g
- Calcium - 467.4 mg
- Iron - 4.3 mg
- Vitamin C - 31 mg
- Thiamin - 0.2 mg
Note: Cream Cheese ... While the cream cheese is still cold; cut, into 1/2" pieces, and dust with the flour on all sides. Then, let it set at room temperature to soften. The flour will help to thicken the soup as the cheese melts. TIP: Using a knife dipped in hot water; or, using dental floss works best to cut soft cheese. Or, you can freeze it until firm; then, cut
Step 1
Base ... In a large soup pot; add the vegetable oil; and, bring to medium heat. Add the onion, garlic, potatoes, cumin, chili powder, and oregano; and, saute 4-5 minutes, stirring often. You don't want the vegetables to brown; and, if the pan seems a bit dry - add a couple tablespoons of water.
Step 2
Once the vegetables are tender, use a potato masher or a fork, to lightly break up the potatoes. You aren't making mashed potatoes; you are just breaking them up a bit.
Step 3
Chilies, Broth and Chicken ... Add the green chilies; and, mix to combine. Then, add the broth; and, bring to medium heat - just under a boil. Once everything is heated through; remove from the heat, and add the cheeses (note, I only use one cup of the pepperjack cheese; add more if you like), a little at a time. Stirring slowly until everything is incorporated. Then, add the milk; and return to medium heat until everything is thickened and melted. Then, reduce to medium low heat to simmer. This entire step should take about 5-7 minutes.
Step 4
Add the chicken, a little hot sauce (to taste); and, season with salt and pepper only if necessary. Let the soup simmer about 10 minutes. Basically, the soup is done; just add the cilantro right before serving.
Step 5
Finish and Serve ... Ladle the soup into bowls; and, this is where the fun begins. I love the toppings. Lime wedges are a must. I love to squeeze a lime wedge into each bowl. The avocado is also a favorite; and, I love the sweet corn. Fresh grilled corn is always best ... but, you can just microwave frozen corn and add it to the soup; it works just as well, with less work. And, finally cotija cheese; which is optional, but, really delicious. Cotija is a firm Mexican salty 'crumbly' textured cheese, similar to Feta. And, as I said, grilled or warmed tortillas; or, tortilla chips are perfect to add. Plus, a nice side salad makes a great dinner.
Tips & Variations
No special items needed.