Recipe by MARBALET
"A creamy, spicy, springtime taste of Mexico. Easy to make, this is a real fiesta of a soup."
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2 (6 inch)
3 1/2 cups
3 (4 ounce) cans
chopped green chile peppers
potatoes, peeled and chopped
ground black pepper
heavy whipping cream
shredded Monterey Jack cheese
Awesome soup! I used my own chicken stock, and added some shredded chicken to it. I skipped the corn chips, too.
Try this: Cut the corn off 2 sweet corn cobs and add it into the soup after step 2. You won't believe how good it is.
What a wonderfully flavorful soup. Thank you Holly!
After reading all the related reviews I decided to try this recipe... I'm not quite sure why everyone is raving over this recipe - I didn't find this soup to be that great. I followed the directions and found it to be a bit bland, without any really outstanding flavour. I'm thinking that adding some Chipolte might help.
I used some roasted green chiles from last year to make room for the ones I got this year. This soup was excellent and I have shared it with some of the more adventurous folks I work with
I would give it six stars if I could! I put in a little extra green chilis and extra oregano, and I used two handfuls of frozen chopped "hash-brown" potatoes. I refused to skimp on the butter - it seemed instrumental. I did add two shredded chicken breasts (and 1 more can of low-sodium broth) to make it a meal. Skipped the chips, used mozzarella cheese (lower fat, tastes like jack cheese), half-n-half instead of cream, and served with Mexican hot sauce (Tapatio). We like it spicy here in Nevada too!
Utterly fabulous. I added chicken, so I used the chicken broth from that for the soup. I added lots of extra green chile (hot)and used evaporated milk in place of the cream. The consistency, for me, was perfect, with a nice creamy taste, but a brothier (though slightly thick and smooth texture). I took some of this to share with co-workers and everyone raved! Those that cook asked for the recipe, and those who don't cook asked me to bring it again! Thank you Holly! This recipe ROCKS!
Awesome soup! Everyone loves it. I didn't use all of the chilis called for so it wasn't too spicy. I also used some corn starch to thicken it up to my liking. For simpliciyt, I crushed corn tortilla chips and used them as topper with the cheese. Served this soup with the Black Bean and Corn Salad II recipe from this site and it was a huge hit. Great recipe.
I left out the corn tortillas and added sour cream instead and it tasted just like Potato Chili Soup I used to make from a neighborhood cookbook.
This was DELICIOUS on a cold winter's day! I subbed butter for the margarine, didn't add cheese, added a jalapeño, and served chorizo on the side (which people plopped into the soup, and which I might cook into the soup next time since it was so tasty). Thanks for an EXCELLENT and easy recipe that made the house smell great!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Of Green Chile Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
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