Green Chili Tomato Soup Recipes

TANGY GREEN TOMATO CHILI WITH BEEF RECIPE

Steps:

• To Sauté The Vegetables: Heat oil in a large stock pot with a tight-fitting lid over medium-high heat. Add onion and cook, stirring occasionally, until translucent. Add garlic, poblano peppers, and jalapeños and continue cooking until browned, about 10 minutes.
• Add ground beef, chili powder, cumin, oregano, smoked paprika, and coriander and stir, breaking meat up with the back of your spoon. Cook until beef is browned, about 5 minutes more.
• To Cook The Beans: Add beans, tomatoes or tomatillos, and broth and bring to a boil. Reduce heat to low and simmer, covered until beans are tender, about 2 hours. Add salt and cook another hour. Taste and add more salt as needed; stir in cilantro right before serving.
• To Serve: Ladle chili into bowls and pass garnishes like grated cheese, sliced scallions, and avocado at the table for everyone to garnish their own bowl.

LOU'S GREEN TOMATO SOUP

Steps:

• Heat the oil in a large heavy pot over medium heat.
• Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
• Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
• Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
• Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
• Return the soup to a pot and add the milk and salt.
• Heat to a simmer.
• Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.

PATRICIA'S GREEN CHILE SOUP

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.

GREEN CHILE, TOMATO, AND POTATO SOUP

Steps:

• In medium-size soup pot, warm olive oil over medium to high heat until hot but not smoking. Add diced onion and sauté until clear (about 3 minutes), stirring occasionally to prevent burning.
• Add garlic and cook 2 minutes.
• Add tomatoes and cook 3 more minutes, stirring to prevent burning.
• Add green chile and cook another 2 minutes.
• Add potatoes, water, salt, black pepper, and red-chile powder. Stir. Bring to boil, then reduce heat and simmer 25 minutes, stirring occasionally until potatoes are soft. Remove from heat and serve immediately.