Creamy Cheesy Green Chile Soup
Recipe: #24838
September 03, 2016
"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."
Original is 4-8 servings
Ingredients
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- Garnish
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- FOR SIDES
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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
Step by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use softened cream cheese for the best results.
- If you prefer a spicier soup, use a hotter variety of green chiles.
- Chicken: You can substitute boneless skinless chicken thighs for the cooked chicken. The benefit is that the thighs have more flavor and are more moist than chicken breasts. The thinking behind this is that you can still get the same amount of protein with a more flavorful and juicy option.
- Cream Cheese: You can substitute Greek yogurt for the cream cheese. The benefit is that Greek yogurt is a healthier option that still provides the same creamy texture. The thinking behind this is that you can still get the same creamy texture without the added fat and calories of cream cheese.
Vegetarian Version To make this recipe vegetarian, omit the chicken and use vegetable stock instead of chicken stock. Use a vegan cream cheese or a vegan cheese alternative in place of the cream cheese and pepper jack cheese. Add in some extra vegetables such as diced bell peppers, mushrooms, or zucchini to make it a heartier dish.
Grilled Mexican Street Corn: This delicious side dish is the perfect accompaniment to Creamy Cheesy Green Chile Soup. Grilled Mexican Street Corn is a classic Mexican street food made with grilled corn, lime juice, chili powder, and cotija cheese. The smoky and spicy flavors of the corn will perfectly complement the creamy and cheesy flavors of the soup. Plus, the cotija cheese will tie the two dishes together perfectly!
Chorizo and Potato Tacos: These tacos are the perfect way to round out your meal with Creamy Cheesy Green Chile Soup. Chorizo and Potato Tacos are a classic Mexican dish made with chorizo, potatoes, and cheese. The spicy and savory flavors of the chorizo will perfectly balance the creamy and cheesy flavors of the soup. Plus, the potatoes will provide a nice crunchy texture to the tacos, making them a great accompaniment to the soup.
FAQ
Q: What type of cheese is best for this recipe?
A: Pepper jack cheese is best for this recipe, but you can also use cotija cheese as a garnish. You can also add more cheese if you want a creamier soup.
Q: How long should I cook the soup?
A: The soup should be cooked for about 20-25 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
1 Reviews
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Fun facts:
Fun Fact #1: This Creamy Cheesy Green Chile Soup is a favorite dish of celebrity chef Bobby Flay. He often serves it at his restaurant Mesa Grill in New York City and Las Vegas.
Fun Fact #2: This soup is a popular dish in the American Southwest and is believed to have been created by the Spanish settlers who moved to the region in the 16th century. It has been a staple of the region ever since.