Creamy Hatch Green Chile and Cheese Soup
Creamy Hatch Green Chile and Cheese Soup requires about 30 minutes from start to finish. This main course has 351 calories, 15g of protein, and 21g of fat per serving. For $2.1 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. Many people made this recipe, and 612 would say it hit the spot. Autumn will be even more special with this recipe. It is brought to you by Creative Culinary. If you have shredded mozzarella cheese, green onions, chiles, and a few other ingredients on hand, you can make it. With a spoonacular score of 71%, this dish is solid. If you like this recipe, take a look at these similar recipes: Creamy Hatch Green Chile Dip, Creamy Hatch Chile and Chicken Pasta, and Hatch Green Chile Chicken Enchiladas.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
1/4 cup butter
6 cups chicken stock, warmed
2 cups Hatch Green Chiles - roasted, cleaned and roughly chopped
1 Tbsp freshly chopped cilantro
3 Tbsp chopped cilantro
1 tsp cumin
1/2 cup all-purpose flour
2 cloves garlic, minced
3-4 green onions, chopped
1/2 cup chopped red pepper
1 1/2 cups Mexican cheese combination, queso fresca or mozzarella cheese, shredded
1/2 cup sour cream
1 cup chopped sweet onion
Fried tortilla strips
Equipment:
pot
whisk
immersion blender
bowl
Cooking instruction summary:
In a large, heavy pot, melt butter over very low heat; add the onion, peppers and garlic and cook over low heat for 10 minutes until vegetables are soft but not browned.Add flour and cumin and stir well to blend.Pour stock into pot, whisking continuously. Cook until thickened, about 10 minutes.Remove from heat, stir in cheese, add the cilantro and blend with an immersion blender until smooth.Pour soup into bowls and garnish with sour cream, cilantro, green onion slices and fried tortilla strips.
Step by step:
1. In a large, heavy pot, melt butter over very low heat; add the onion, peppers and garlic and cook over low heat for 10 minutes until vegetables are soft but not browned.
2. Add flour and cumin and stir well to blend.
3. Pour stock into pot, whisking continuously. Cook until thickened, about 10 minutes.
4. Remove from heat, stir in cheese, add the cilantro and blend with an immersion blender until smooth.
5. Pour soup into bowls and garnish with sour cream, cilantro, green onion slices and fried tortilla strips.
Nutrition Information:
covered percent of daily need
