green chile soup

This flavorful soup of potatoes, corn, and green chiles is a nondairy version of a contemporary classic from the American Southwest.

Potato, Corn, and Green Chile Soup

olive oil

onion (finely chopped)

garlic (crushed or minced)

green bell pepper (finely chopped)

potatoes

vegetable

tomatoes

corn kernels

cumin

oregano

Salt and pepper

cilantro

Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and green pepper and sauté until the mixture begins to turn golden.

Add the potato dice and broth or water with bouillon cubes. Bring to a slow boil, then lower the heat and simmer gently, covered, until the potatoes are tender, about 15 to 20 minutes.

Reach into the pot and mash about half the potatoes roughly, or just enough to thicken the base.

Add the tomatoes, corn, green chilies, cumin, and oregano. Add additional water as needed to give the soup a thick but not overly dense consistency. Stir together, return to a simmer, then simmer gently for 10 to 15 minutes, or until the tomatoes and corn are done.

Season with salt and pepper and simmer over very low heat, stirring frequently, for another 5 minutes.

Serve at once, or let stand for an hour or so before serving. Heat through as needed and adjust the consistency with more water if the soup becomes too thick.

Just before serving, taste to adjust seasonings and stir in the cilantro or parsley.

Your favorite classic Louisiana dish, with a Colorado green chile twist!

Hatch Green Chile Gumbo

canola oil

lbs bone-in, skin-on chicken thighs

oz andouille sausage, chopped

bacon, chopped

flour

celery, diced

yellow onion, diced

red bell pepper, diced

cayenne pepper

garlic,

(14.5 oz) cans Sprouts crushed tomatoes

green chiles

chicken stock

white rice,

sauce,

Heat 1/4 cup oil in a dutch oven...

Heat 1/4 cup oil in a dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Working in two batches, add chicken thighs to the pot. Brown on both sides, approximately 2 minutes per side, and remove to a plate.

Add sausage and bacon to the pot. Cook...

Add sausage and bacon to the pot. Cook until browned and the bacon fat has rendered, approximately 5 minutes. Remove to a plate and set aside.

Add the remaining 1/4 cup oil to the...

Add the remaining 1/4 cup oil to the pot. Reduce heat to medium and stir in the flour. Cook until the mixture forms a dark roux, approximately 8 minutes. Add celery, onion and bell pepper. Cook until the vegetables have softened, approximately 5 minutes.

Stir in cayenne, garlic, tomatoes, salsa, and chiles....

Stir in cayenne, garlic, tomatoes, salsa, and chiles. Cook for a few minutes. Add chicken, sausage and bacon back to the pot along with the chicken stock. Bring the mixture to a boil, then reduce heat and simmer until thickened and the chicken is cooked through, approximately 30 minutes.

Remove chicken thighs from the pot. Shred them...

Remove chicken thighs from the pot. Shred them on a cutting board using two forks. Return the meat to the pot and discard skin/bones.

Season gumbo with salt and pepper to taste....

Season gumbo with salt and pepper to taste. Serve with rice and hot sauce.

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Top Tags

Potato, Corn, and Green Chile Soup

Hatch Green Chile Gumbo

Top 2 green chile soup recipes from across the web

The most viewed green chile soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato, Corn, and Green Chile Soup

Hatch Green Chile Gumbo

The most viewed green chile soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine