Green Chili Cheese Chicken Soup Recipes

SLOW COOKER CREAMY GREEN CHILE CHICKEN ENCHILADA SOUP

Steps:

• Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours.
• When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.
• Whisk in the cream cheese until it incorporated. Turn off the slow cooker and whisk in the Greek yogurt. Whisk immediately so that the yogurt doesn't curdle. Serve the soup topped with shredded cheese, cilantro and avocado slices.

GREEN CHICKEN CHILI

Steps:

• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
• Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
• Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
• Preheat the oven to 400 degrees F.
• Place a 6-count skull mold on a baking sheet.
• Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
• Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
• Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
• Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
• Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
• Repeat the layers (ENDING with the cheese).
• Spread the remaining soup mixture over the cheese.
• Bake uncovered for about 25 minutes or until hot and bubbly.

GREEN CHILE ENCHILADA SOUP

Steps:

• Heat olive oil in a large dutch oven, or large pot over medium heat.
• Add the diced onion and saute until the onion is soft and translucent. Add the minced garlic and cook an additional 30 seconds until fragrant.
• Add in the chicken broth, green enchilada sauce, shredded chicken, drained beans, diced green chiles, cumin and salt. Stir to combine.
• Bring the soup to a simmer, cover and simmer for at least 10 minutes.
• Remove the pot from the heat, allow to cool for about 2 minutes, then add in the shredded cheese. Stir while the cheese melts into the soup.
• Serve warm and top with any additional toppings desired.

GREEN ENCHILADAS CHICKEN SOUP

Steps:

• In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
• Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
• Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
• Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
• Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.
• In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
• Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

GREEN CHILE CHICKEN AND RICE SOUP

Steps:

• Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
• Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
• Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
• Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
• Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.

GREEN CHILI AND CHEESE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

CREAMY GREEN CHILI AND CHEESE SOUP

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.

CHILI CHEESE SOUP

Steps:

• In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.

HATCH GREEN CHILE CHICKEN STEW

Steps:

• Lightly oil baking dish; preheat oven to 350ºF
• Combine seasoning blend for the chicken in a small bowl and sprinkle evenly over the meat (see Recipe Notes below)
• Place in a lightly oiled baking dish; cover with foil and bake until it reaches an internal temperature of 165º F (this usually takes about 45 minutes--depending upon your oven)
• Once it's done, shred and set aside
• Chop onions
• Add chopped onions and roasted green chiles to food processor; pulse and set aside
• Heat large stockpot with oil; add onion/green chile mixture and cumin seeds; cook on medium high heat for about 5 minutes
• Reduce heat to medium and add chicken broth, garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander and salsa verde; cook for 5 minutes
• Add shredded chicken and bay leaves to broth; reduce heat to low and allow to cook for 15 minutes
• After 15 minutes, add canned white beans with their juice; cook additional 15 minutes; remove bay leaves; add salt and pepper to taste
• Garnish with a squeeze of fresh lime juice, cilantro and Cotija cheese

GREEN CHILI CHEESE CHICKEN SOUP

Steps:

• 1. Using a Dutch Oven: Place all soups in pan and Chicken base stirring with a whisk constantly till all is smooth. Add milk stirring with whisk constantly, add green chili, shredded chicken, water as needed. You do not want it real thin and watery. Add your spices.
• 2. Heat on Medium, so the soup will not scorch on the bottom. Stirring every so often. Serve with hot Tortillas.

GREEN CHILE CHICKEN SOUP RECIPE

Steps:

• Heat the oil in a large Dutch oven. Add the onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes.
• Add the cumin and coriander and continue to cook for 2 more minutes.
• Add the chiles, beans, enchilada sauce, chicken, and chicken broth.
• Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Serve with your favorite toppings.

GREEN CHILE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350˚F.
• Combine the cream of chicken soup, sour cream, milk, garlic powder, and cumin. Then stir in the shredded chicken and green chiles.
• Spread the mixture in a casserole dish and top with cheddar cheese.
• Bake for 20-30 minutes until the edges are bubbly and the casserole is hot throughout.
• Let sit 10 minutes, then serve with your choice of rice, beans, or tortillas. Enjoy!