Best Cream Of Green Chili Soup Low Carb Recipes

CREAMY GREEN CHILE SOUP

Steps:

• In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
• Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
• Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
• Serve soup hot garnished with cilantro and cotija cheese.

CREAM OF GREEN CHILE SOUP

Steps:

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

CREAM OF GREEN CHILI SOUP (LOW CARB)

Steps:

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