Best Mexican Chile And Mushroom Soup Recipes

MEXICAN CHILE AND MUSHROOM SOUP

Steps:

• Heat a dry 12-inch heavy skillet over moderate heat until hot, 3 to 5 minutes. Lightly smash garlic in skins with side of a large knife, then add to skillet along with onion slice and cook, turning over once or twice with tongs, until onion is well browned and garlic is slightly softened, about 8 minutes.
• Meanwhile, discard stem, seeds, and veins from chile and tear chile into 4 pieces. Add chile to onion and garlic in skillet and toast, pressing flat with tongs and turning over occasionally, until chile turns a brighter red, about 1 minute.
• Discard garlic skins and coarsely chop onion, then purée garlic, onion, and chile in a blender with water, salt, and oregano until smooth.
• Heat oil in skillet over high heat until hot but not smoking, then sauté mushrooms, stirring occasionally, until golden and any liquid is evaporated, about 6 minutes. Reduce heat to moderate, then add tomato paste and cook, stirring, 1 minute. Add purée and cook, stirring, 3 minutes. Stir in broth and simmer 5 minutes.

MEXICAN RICE SOUP WITH MUSHROOMS

Steps:

• Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
• Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
• Combine 1 cup water, parsley, onion, and garlic in a blender. Process until smooth. Pour through a strainer into the saucepan with the rice and bring to a boil for 3 minutes. Add mushrooms and jalapeno peppers. Boil until slightly tender, about 2 minutes more.
• Stir remaining 3 cups water and chicken bouillon into in the saucepan with the rice. Bring back to a boil, reduce heat, and cover. Simmer until rice is soft, about 15 minutes.

NEW MEXICO GREEN CHILE CHICKEN ENCHILADAS (EASY)

Steps:

• Cut chicken into small bite-sized pieces.
• Brown in frying pan.
• In a large sauce pan over medium heat combine the cream of mushroom soup and chicken broth.
• Then add the garlic, onion, green chile.
• Preheat oven to 350 degrees.
• Cover the bottom of a 12x9 baking dish with a thin layer of the sauce.
• Cover with half of the tortillas.
• Put half of the cooked chicken on top of the tortillas.
• Spread half of the remaining sauce over the chicken.
• Top with half of the cheese.
• Repeat by layering the remaining tortillas, chicken, sauce, then cheese.
• Bake 350 degrees for 30 minutes.
• Allow several minutes to cool.
• Top with chopped onions and fresh chopped tomatoes (optional) and serve with sour cream.
• Yum.

SUPER-DUPER CHILI

Steps:

• In a large soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.

MEXICAN CHIP CASSEROLE

Steps:

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. Add soup, corn and chilies; mix well. , In an ungreased shallow 3-qt. baking dish, layer meat mixture, chips and sauce; top with cheese. Bake, uncovered, at 350° for 8-10 minutes or until heated through.

CREAMY POBLANO CHILE SOUP WITH CORN AND MUSHROOMS

Steps:

• In a dutch oven, or other large pot over medium-low heat, heat the oil. Add the onion and saute until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from the heat and let cool slightly.
• Ladle the corn mixture into a blender with 1/2 cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium-mesh sieved back into the pot. Add the remaining stock and bring to a simmer over medium-low heat.
• While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with sea salt and pepper and saute until the mushrooms release their liquid and then the liquid evaporates, about 8 minutes (this may take longer if you are using crimini).
• Add the mushroom mixture and the crema to the soup, stir well cover, and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.
• Ladle the soup into warmed bowls and garnish with the cheese. Serve at once.