Saturday, June 20, 2009

Creamy Green Chile Soup


I was watching Semi- Homemade with Sandra Lee a couple weeks back. She made this soup and it looked so good. I just had to try it.

1 cup frozen chopped onions (I used fresh)
1 teaspoon crushed garlic
2 cups frozen corn kernels, divided
3 (4-ounce) cans diced green chiles, divided (recommended: Ortega)
4 cups chicken stock
1 teaspoon Mexican seasoning (only use 1/2 teaspoon if you don't want a lot of kick)
2 tablespoons butter
1 (8-ounce) package sliced fresh mushrooms
3/4 cup Mexican crema (recommended: Caciqus)
Salt and freshly ground black pepper
Crumbled cotija cheese, for garnish (I used crumbled Queso Fresco)

Directions
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 a 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.

Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Verdict: This soup was different, but super good. Also try garnishing with crushed corn chips or simply dip chips in the soup. Mmm mmm good.

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