CHILE RELLENO SOUP: Easy Recipe for Mouthwatering Soup With New Mexico Green Chile, Chicken & Cheese
This easy recipe for Chile Relleno Soup comes from Lujan Farms in New Mexico. The Lujan family has been growing and selling some of the best chile anywhere for more than 70 years! So, that says something about this recipe. It's fantastic! It's loaded with delicious New Mexico green chile, but also has plenty of shredded chicken and melted cheese to make it creamy and even more flavorful. Read on for the full recipe. I'll also include a link to Lujan Farms' website below.
Chile Relleno Soup
5 NM green Chile peppers (10.5 oz)
2 Tbsp. butter
3 Tbsp. chopped white onion
2 garlic cloves, minced
1 tsp. ground cumin
4 cups chicken broth
salt and pepper to taste
12 oz. cooked chicken breast, shredded
8 Tbsp cream cheese
4 cups shredded cheddar cheese, divided (save 1 1⁄2 cups for topping)
Directions:
Roast green chile peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing chile within a few inches of the broiler (turning to get all sides charred).
Place green chile in a bowl and cover with plastic wrap. Let cool, then peel skin as much as possible. Cut out seeds and chop by hand or place in a food processor / blender to finely chop. Set aside.
In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and green chile and stir until fragrant, about 1 minute.
Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken.
Add cream cheese and 2 1⁄2 cups of the cheddar cheese and whisk until smooth.
To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).
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If you're interested in learning more about Lujan Farms, visit their website at follow them on Facebook at
Or visit their store.
Lujan Farms
1200 Lujan Hill Road
Las Cruces, New Mexico 88007
Phone: (575) 526-5918
They sell all varieties of green chile and sun-dried red chile products. Whether you like your chile Mild, Medium, Hot , Extra Hot, or XXXHot, they've got you covered. They offer roasting, peel-n-pack, frozen chile, and shipping.
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Easy Chile Relleno Casserole
Chile Rellenos has always been one of my favorite dishes, but making them is a long process. Today I am demonstrating a quick and easier way how you can enjoy the same taste in much less time.
I used Queso Asadero, an excellent melting cheese, for this recipe, but you can use any other cheese of your choice. You can also saute shrimp with your favorite seasonings and add a layer of shrimp, which is entirely up to you, and make it as unique to your taste and liking. To go with our casserole in this same video, I also shared the rice recipe and the sauce to go with the casserole.
Ingredients:
6-8 Poblano Peppers
Vegetable Oil as needed
1 Lb Queso Asadero or a Melting Cheese of your Choice
5 Large Eggs
Seasonings for the egg mixture:
1 Tbsp Tomato Chicken Bouillon
1/2 Tsp Garlic Powder, Black Pepper, Paprika, Salt
3 Oz Mexican Blend Cheese
Ingredients for the quick rice recipe:
2 Cups Long Grain White Rice or Jasmin Rice
One Minced Garlic Clove
1/4 Onion
4 Cups of Water, Vegetable, or Chicken Broth
1 Tbsp Tomato Chicken Bouillon or salt as needed
1 Tsp NM Chili Powder
1 Cup Frozen Unthaweed Peas and Carrots
3-4 Tbsp Vegetable Oil
Ingredients for the sauce:
2 Garlic Cloves
1/4 White Onion
2 Roma Tomatoes
2 Cups Chicken or Vegetable Broth
1/4 Cup
Salt and Pepper to your taste
1/4 Tsp Cumin
1 Cup Heavy Cream, Mexican Sour Cream, or 4oz Cream Cheese
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Green Chile Casserole
Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.
Get the full recipe here:
Making a Green Chile Egg Casserole
Need a flavorful delicious breakfast, brunch, or dinner idea? Enjoy an easy step by step cooking demonstration on making a popular green chile egg casserole. Using eggs, jack cheese, and cottage cheese, it is a great source of protein. Brought to you by New Mexico State University, Roadrunner Food Bank, and AmeriCorps.
How to make CHILE RELLENOS CASSEROLE! / STEP by STEP ❤
There are different ways of making Chiles Rellenos, if you love them but think they take to much work, then this casserole dish is for you, this is the simplified version of the stuffed Chiles Rellenos, you can roast your chiles ahead of time then just put them together when your ready to have them and you can get creative by putting together your favorite filling. It'll always be a hit in your home. ❤
INGREDIENTS FOR MEAT FILLING
8 large poblano peppers (roasted, seeds, veins and charred skin removed)
1 lb.80/20 ground beef
1/4 small onion (diced)
2 medium green onions (white and green)
1 small carrot (diced small)
1/2 tsp whole cumin
1/2 tsp peppercorns
3 large garlic cloves
1 large Roma tomato
2 tsp paprika
1 Tbsp tomato paste
Salt (to your liking)
1 medium russet potato (diced small)
small bunch cilantro (chopped fine)
1 & 1/2 C. water
20 oz. Monterey jack cheese (grated)
2 C. Colby jack cheese (grated)
EGG BATTER INGREDIENTS
5 eggs (well beaten)
1 C. half & half
2 Tbsp All purpose flour
1 tsp salt (to your liking)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Green Chili Chicken Enchilada Casserole (Easy Recipe)
My easy Green Chili Chicken Enchilada Casserole Recipe..Thanks Subscribe and share for more videos follow me on facebook best place to message me personally