Cream Of Green Chili Soup Low Carb Recipes

PATRICIA'S GREEN CHILE SOUP

Patricia's Green Chile Soup image

This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.

Provided by pmvbc

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
½ cup finely diced onion
1 teaspoon minced garlic
½ cup chopped fresh green chile peppers
1 (5 ounce) can chunk chicken
1 ½ teaspoons ground cumin
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups half-and-half cream
1 cup shredded Cheddar cheese
¼ cup sour cream

Steps:

Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 14 g, Cholesterol 99.7 mg, Fat 31.4 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 17.1 g, Sodium 916.1 mg, Sugar 2.6 g

CREAM OF GREEN CHILE SOUP

Cream of Green Chile Soup image

A rich, spicy, creamy soup. Leave out the chipotle chile (dried, smoked jalapeno chile) if you don't want it spicy. This is from the Suzanne Somers book Eat, Cheat, and Melt the Fat Away, and fits the Somersize food plan.

Provided by PanNan

Categories Peppers

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 (4 ounce) can whole green chilies
1 chipotle chile (optional)
1 1/2 cups chicken broth (or 1 can)
4 ounces cream cheese
1/3 cup heavy cream
salt
fresh ground black pepper

Steps:

Place all ingredients in a blender or food processor and puree until smooth.
Heat in a saucepan and serve immediatly.

Nutrition Facts : Calories 257.4, Fat 23.7, SaturatedFat 14.6, Cholesterol 77.8, Sodium 506.2, Carbohydrate 5.8, Fiber 0.6, Sugar 2.4, Protein 6.6

CREAM OF GREEN CHILI SOUP (LOW CARB)

Cream of Green Chili Soup (Low Carb) image

This has become a favorite at our house! Even the kids love it. Double it!

Provided by Sandi Morris @Mstrcook

Categories Cream Soups

Number Of Ingredients 6

Ingredients

1 can(s) diced green chilies (4oz)
1 - chipotle chili or a pinch of chipotle powder
2 cup(s) chicken broth
4 ounce(s) cream cheese, softened
1/3 cup(s) heavy cream
- salt and pepper to taste

Steps:

Put all the ingredients into a blender and blend until smooth. (You can use a stick blender right in the pan)
Heat until hot but not boiling.
As written the soup will be quite spicy. Add or remove some Chipotle to adjust the spiciness.
After adding the soup to the pot I add some shredded ham from a ham hock or some shredded smoked turkey. Delicious!

CREAM OF GREEN CHILE SOUP

Cream of Green Chile Soup image

Number Of Ingredients 10

Ingredients

1/2 pound fresh mild green chili
1 1/2 cups chicken broth
1/3 cup onion
1 clove garlic
1 (8-ounce) package cream cheese
1 cup sour cream
1/4 teaspoon ground cumin
1 cup heavy cream
1/2 teaspoon white pepper, to taste
1/2 teaspoon salt, to taste

Steps:

1. In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool.2. In a food processor chop fine the garlic and the chiles add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl. Stir in the heavy cream, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight.

Nutrition Facts : Nutritional Facts Serves

CREAMY GREEN CHILI AND CHEESE SOUP

Creamy Green Chili and Cheese Soup image

This sounds perfect for cold nights! Potatoes, green chiles, cream and cheese!?? Doesn't get much better than that! Source: internet

Provided by jovigirl

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

5 tablespoons butter
1 1/2 cups chopped onions
3 garlic cloves, finely chopped
1/2 teaspoon dried oregano, crushed
4 cups chicken broth
2 cups diced potatoes
1 teaspoon hot pepper sauce
1 (7 ounce) can diced green chilies
1 teaspoon chopped fresh cilantro
1/2 cup heavy whipping cream
1 1/2 cups shredded monterey jack cheese

Steps:

Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
Cook for 20 minutes or until potatoes are tender.
Add green chiles, cream and cheese.
Heat until cheese is melted.
Season with salt and black ground pepper to taste. Garnish with cilantro.

Nutrition Facts : Calories 348.7, Fat 26.6, SaturatedFat 16.3, Cholesterol 77.8, Sodium 1157.8, Carbohydrate 16.1, Fiber 2.3, Sugar 3.8, Protein 12.6

CREAM OF GREEN CHILE SOUP

Cream of Green Chile Soup image

Number Of Ingredients 10

Ingredients

1/2 pound fresh Casa Fiesta Diced Green Mild Chilies, 2 (4-ounce) cans
3 2/3 ounces Swanson Chicken Broth, 1 (14 1/2-ounce) bag
1 ounce Tones Chopped Onion, 1 (9 1/4-ounce) bottle
1 tablespoon Fresh Garlic, 1 clove
1/2 pound Kraft Philadelphia Cream Cheese, 1 (3-pound) container
3/4 pound Meadow Gold Sour Cream, 1 (3-pound) container
1/4 ounce ground Schilling Cumin, 1 (1-ounce) bottle
1 cup Meadow Gold Heavy Cream, 1 (1-pint) carton
1/2 ounce Schilling Ground White Pepper, 1 (1-ounce) bottle , to taste
ounce Morton Salt, 1 (26-ounce) carton , to taste

Steps:

1. In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool.2. In a food processor chop fine the garlic and the chiles add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl. Stir in the heavy cream, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight.

Nutrition Facts : Nutritional Facts Serves

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