Old Fashioned Green Chile Potato Soup is a classic potato soup with a well-rounded combination of flavors … plus the distinctive accent of diced green chiles. Satisfying and unique.
This Old Fashioned Green Chile Potato Soup is an ideal, easy to serve addition to that Super Bowl party tomorrow. It’s one of my favorite homemade vegetable soups as everyone loves it, it’s a bit different from typical fare, and it’s easy to serve hot in a slow cooker. It’s straightforward to make and more flavorful than most potato soups I’ve had (which I’ve usually found rather bland). The green chiles and vinegar really add another dimension to this soup.
The Yukon Gold potatoes, coconut milk, vinegar, and green chiles are what make this soup particularly flavorful and distinctive. It also adds a special touch to top it with the fried potato skins; I left them off for the photo so you can actually see the soup. Sprinking red pepper flakes on top also adds both flavor and visual appeal.
This keeps for up to 4 days in airtight containers in the refrigerator, or can be frozen for up to 6 months. It’s a great dish to leave on low in the slow cooker for a pot luck or snowy day so people can just help themselves.
So just try this, vary it a bit as it’s pretty bombproof, and enjoy!
2 15 oz cans white beans (such as navy or cannellini)
4 cups low sodium chicken or vegetable broth or vegetable broth
1 13 oz can full-fat coconut milk
2-3 cups diced green chiles
¼ cup distilled white vinegar (+ more as needed)
Instructions
Heat 3 tbsp of the olive oil in a large pot or Dutch oven. Add the onions and celery along with ¼ tsp salt and ¼ tsp pepper.
Cook over medium heat for 5 minutes, stirring occasionally, until just softened; then add the garlic and cook another 2 minutes.
Meanwhile, scrub and peel the potatoes, saving the skins. Cut into ½ to 1-inch chunks. Drain and rinse beans.
Add the potatoes, beans, chicken broth, coconut milk, green chiles, remaining 2 tsp salt, and remaining ½ tsp black pepper to the pot. If using canned chiles, include the chile juice. Increase heat to medium high and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, until potatoes are very soft, about 30 minutes.
Meanwhile, heat the remaining olive oil in a medium skillet over medium heat until shimmering. While oil is heating, coarsely chop potato skins to the size of almonds. Line a plate with paper towels.
Fry the potato skins in the remaining oil, stirring occasionally, until crisp and puffed, 8-15 minutes. Use a slotted spoon to transfer skins to paper towel and season with a pinch of kosher salt. Set aside to use as a topping for the soup.
When the soup is ready, turn off heat and stir in the vinegar. Add more vinegar and chiles to taste, if desired.
Use an immersion blender to blend to a smooth consistency; or transfer in batches to a blender and blend some or all of the soup. (In the photo, about ⅔ of the soup was blended in order to leave some potato chuncks in.)
Serve and top with potato skins and more diced green chiles if desired.
Easy Chile Stuffed Chicken is quick and tasty, an ideal main dish
This Easy Stuffed Chicken is a straightforward, flavorful, and elegant way to serve a very tasty chicken breast with a distinct Mexican flair. I served this at a backyard family get together and it was easy and got rave reviews.
I like to put a lot of green chiles in it – with 1/4 cup per breast, you’ll have green chiles coming out the sides. Yum! You can’t really see this in the photo – the chiles are poking out into the mound of rice. But this is also good with less green chile – you might want to put 2 tbsp of green chiles in each breast instead of 4. This is just a matter of preference.
To serve a group, I doubled the recipe and butterflied the chicken and blended the spices with the panko crumbs ahead of time. It just took about 5 minutes to dip them in the butter and panko crumbs, stuff them, and pop them in the oven. I served it with a salad and green beans. It’s a rather elegant dish considering how easy it is to serve for a group.
It’s also a bombproof dish that is easy to vary. You can change the spices – taco seasoning or Italian seasoning work well. It also is good with different cheeses, such as feta, mozzarella, sharp cheddar, gouda … or many other cheeses.
Butterfly the chicken breasts and pound to about ½ inch even thickness. (This is basically cutting the breasts horizontally in half - see this video
Blend the cumin, smoked paprika, salt, and pepper; then whisk the spice mixture into the panko crumbs in a shallow bowl.
Dip each butterflied chicken breast in the melted butter, then into the panko crumbs and place on baking dish. Only coat the bottom side of the chicken with butter and panko crumbs.
Top one side of each breast with ¼ cup pepper jack cheese and ¼ cup diced green chiles. Fold the other half of each breast over so that the cheese and chiles are inside each breast.
Place in a baking dish and bake for 25-30 minutes or until internal temperature reaches 165 degrees.
A robust, chunky soup full of broccoli, sausage, cheese, and green chiles – great for a satisfying dish after a day in the snow
This was dinner last night – a robust, chunky soup full of broccoli, sausage, cheese, and green chiles – great for a satisfying dish on a cold day. It’s easy to make and absolutely infallible.
I used Jimmy Dean pork sausage, which is a mild, flavorful sausage. I think this would also work well with a hotter, spicier sausage. It’s just a matter of preference.
I used canned green chiles, plus I poured in all the chile liquid from the can. Note that adding the chile juice adds a nice, subtle dimension to the flavor but also makes the soup thinner, which I actually preferred. The 1/4 cup flour results in a fairly thick, filling soup; so if you want to adjust how thick the soup is, you can do this by adjusting the amount of flour, the amount of chile juice, or both. Very easy.
This also keeps well in the fridge, so you might want to make a double batch that people can heat up to serve themselves. Are you looking for a great dish to take to a Super Bowl party? Double this recipe and take it in a slow cooker, perhaps with some disposable cups and spoons. It’s guaranteed to be a hit.
½ lb broccoli (~ 3 cups) chopped into bite size pieces
1 cup sliced or julienned carrots
½ tsp nutmeg
2 cups grated sharp cheddar cheese (~8 oz)
1 cup diced green chiles, mild or medium hot
salt & pepper
Instructions
Brown the sausage while breaking it up into large crumbles. Scoop out the sausage and set aside. Leave the fat in the pan.
Add the butter to the fat; melt it and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook while stirring over medium heat for about 2 minutes.
Stir in the half & half and chicken stock.
Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the carrots and broccoli are tender.
Add the nutmeg, salt & pepper to taste. If desired, blend about half the soup for a smoother texture, then pour it back into the main pot of soup.
Return to low heat and stir in the cheese, green chiles and sausage; ensure cheese fully melts.
Hot Chile Queso Dip is about as simple as it gets with only 6 ingredients – heat it up in 5 minutes, serve with tortilla chips, and watch people snarf it down. Double or quadruple batch is suggested for parties.
Hot Chile Queso Dip has only 6 ingredients, takes about 5 minutes to make, and makes a great party dip that’s hard to resist! It’s served hot, and though it gets more solid as it cools, it’s still tasty and scoopable onto chips at room temperature.
I used a Mexican cheese blend for this – specifically the Kroger brand that has Monterey Jack, Cheddar, Queso Quesadilla, and Asadero Cheese. This would work very well with Velveeta and would tend to stay melted even at lower temperatures than with this cheese blend. Be aware that sharper cheeses tend to need higher temperatures to melt. You can use them in this recipe, but be aware that as the dip cools, it become more solid more quickly. You can also use any mild salsa or even taco sauce. It’s a very forgiving recipe. If you’re taking it to a pot luck, nuke it in the microwave right before putting it on the table. A slow cooker is also good for keeping it warm.
This is definitely a comfort food. I’ve already eaten way too much of it, and I even stopped bothering to scoop it up with a tortilla chip – just ate some of it straight from the serving bowl with a spoon. I’ll have to avoid stepping on the scale for the next week or so.
This is one to keep in your recipe file – great to take to parties and an easy choice when you have little time to make it. Hope you like it!
½ cup diced mild or medium green chiles (no need to drain canned)
½ cup dairy sour cream
Instructions
Toss together cheese and flour and set aside.
Combine salsa, green chiles, and dried tomatoes and heat in medium saucepan until boiling. Turn heat down to medium-low and gradually add cheese while stirring to melt.
Jalapeño Popper Cups are very easy, popular appetizers ideal for those holiday get togethers – only a half dozen ingredients!
These Jalapeño Popper Cups are very easy, popular appetizers with a half dozen common ingredients. Just assemble and bake and you have something yummy and convenient.
The phyllo cups come in packages of 15 and are found in the freezer section of most grocery stores. The ones in the photo are Athens Mini Fillo Shells – Spinach; they are actually green. This product was discontinued a few years ago but Athens still makes the regular mini fillo cups. They also used to make tomato fillo shells which were bright red. So if you look at some of my Christmas recipes from years ago, you’ll some red and green phyllo (or fillo) cup appetizers. I guess they didn’t sell well, but they sure were pretty. I still have some in my freezer, so I’m using them this holiday season.
This is brain dead simple to make. One thing that makes a difference in the result is the cheese you use. In the photo, I used Kroger Extra Sharp Cheddar. I like the flavor that sharp or extra sharp gives you, but this this kind of cheese does not melt smoothly. In general, sharper cheeses have less moisture and do not melt as well as mild cheeses; but some brands of sharp cheese do melt very well. I suggest using Cracker Barrel or Sargento Sharp or Extra Sharp Cheddar. But people love this appetizer whether the cheese melts smoothly or not. It affects appearance and texture but not taste.
This is also a recipe that’s easy and fun for kids to make – just assemble, pop in oven, bake and serve. If you’re taking them to a party, you can also pop them in the microwave for 30 seconds so you can serve them hot.
Everybody loves these – hope you try them out this season!
Spicy Holiday Meatball Bites are perfect for holiday parties – easy to assemble, super tasty, and can be either appetizer or main dish
Spicy Holiday Meatball Bites are great for holiday parties – about 2-3 bites of chile-cheese-meatball satisfying flavor. And yes, they are good either hot or cold. This is a simple dish that you just assemble and bake; it makes a great project for the kids.
This is an appetizer that you just assemble and bake. It also scales very easily. Basically, it consists of just store-bought already cooked meatballs, Pillsbury crescent rolls in a can where you unroll the dough, shredded cheese and diced green chiles. One can of crescent rolls (an 8 crescent roll can) makes 12 of these appetizers. They are assembled and baked in a mini-muffin pan, the kind that makes bite sized cupcakes. I think they are best served with a side of your favorite salsa.
I used Amylu Cranberry & Jalapeno Chicken Meatballs from Costco (on sale through Nov 20); despite the jalapeno these are very mild but plenty tasty. Since they are precooked, you can just thaw them and eat them right out of the bag. Italian meatballs are very good in this recipe. Note that since these are cooked in a mini-muffin pan, some meatballs will be too big. You can cut them in fourths or they’ll do fine in a regular muffin pan – they will just be wider and shorter. You can also cut the meatballs in chunks and put a layer on each square of dough. Otherwise all instructions are the same. These are pretty hard to screw up.
If you want to take them to a party and serve them hot, you can make them and bake them ahead of time. Take them to the party in a baking dish (glass ones can be attractive). Before serving, pop them in the oven at 350 degrees for 6-8 minutes. You can also microwave them, but they will be soft rather than a little crispy around the edges. You can also assemble these in the muffin pans earlier in the day and bake them right before serving.
This is a simple, fun, and always popular appetizer. Hope you enjoy them!
6 precooked store-bought meatballs (Italian is good)
1½ cups shredded sharp cheddar or Pepper Jack cheese
½ cup diced green chiles, medium hot
cooking spray
salsa to serve on the side
Instructions
Preheat oven to 350 degrees. Spray the muffin pans with cooking spray. (Nonstick pans are preferable.)
If frozen, thaw the meatballs in advance. Cut them in half so they fit in each muffin cup.
Roll out the crescent roll dough and press the seams together.
Cut the dough into squares about 3½ inches wide. Press the squares into the muffin pans so the corners are sticking up.
For each appetizer, put a layer of shredded cheese, a layer of green chiles, and a half meatball. Then top with another layer of cheese and more green chiles. Be generous with the cheese.
Bake for 15 to 18 minutes or until lightly browned.
Hearty Chicken Soup is full of chicken, vegetables, and flavor – with just enough green chile to add depth and a touch of heat – a family favorite.
Hearty Chicken Soup is a great soup for winter with chunks of chicken and vegetables, very easy in a slow cooker. It’s great to have for a potluck or weekend where people can just help themselves. It keeps well in the fridge and freezes just fine. I always like to have soups and chilis like this in the freezer for the winter; it makes it easy to have a hot, tasty meal in a matter of minutes.
This is basically a classic chicken soup with a mirapoux foundation (onions, celery, and carrots) but with a few key ingredients that change its character. With green chiles in it, you might think it’s a chili, but I only used a cup of Big Jim chiles (medium heat). The resulting flavor is unique, but some won’t recognize it as the taste of chiles. With just a cup, it adds just a big of heat and the characteristic chile flavor is very subtle. The cumin also adds a dimension that makes it slightly Southwestern. The sour cream adds an extra richness. Taste this soup before you add the sour cream and again after. You’ll see what I mean. To me, the sour cream is a big factor in calling this soup “hearty.”
I made this using my 6 quart Hamilton Beach slow cooker that has a non-stick inner pot that can go directly on the stove (like this one). That way, I did not need to use a skillet – I used that inner pot as my skillet. I’ve had it forever & use it all the time. After sauteeing the vegetables I just place the pot inside the base that does the heating – so simple. I also used my food processor with the slicer attachment to slice the carrots and celery; this means I got very thin slices of both. You can make these chunks or slices, it doesn’t matter. It’s just a matter of preference.
1 cup mild or medium green chiles, pureed in blender
Freshly ground black pepper
1 cup short grain brown rice
2 cups frozen peas (or corn)
¼ cup sour cream (or to taste)
Instructions
Place a large skillet over medium high heat and add oil. Once oil is hot, add garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent. Add grated ginger and turmeric and saute for 30 seconds to let the spices blend.
Transfer to slow cooker and add chicken broth, chicken, rosemary, thyme, cumin, bouillon, rice, green chiles, salt and pepper.
Cook on high for 3-4 hours or on low for 5-6 hours. If using a pot on stove, cover and bring to a boil, then reduce heat to medium low and simmer for 30 minutes or until chicken is fully cooked.
Remove chicken with a slotted spoon and transfer to a cutting board and shred with two forks or chop into chunks. Add chicken back to pot then stir in frozen peas or corn and sour cream. Add more broth if desired.
Green Chile Feta Chicken Salad is amazingly easy and a very interesting variation on both chicken salad and green chiles with cheese. Very yummy!
This Green Chile Feta Chicken Salad has already become one of my favorite regular dishes, mainly because it’s yummy, simple, and it uses ingredients I often have on hand.
I first made this when I brought home a 2-lb package of feta cheese from Costco. Plus I had a rotisserie chicken from Costco. This was a no-brainer. I whipped this up and served it up to myself in a small bowl. The next day, I made a garden salad with lettuce, tomatoes, and green onion and topped it with a blob of this chile chicken salad – a very satisfying meal. I later made a sandwich from it.
One thing about this is that the heat depends on the chiles you use and how much of them you put in. It seemed to me that right when I made this it was a good balance of heat and flavor. The next day, the chiles seemed milder so there was less heat; of course it’s always easy to add more chiles.
All in all, the is an easy, tasty, satisfying recipe that’s also simple to adjust to your tastes. Hope you enjoy it!
Green Chile Cheeseburger Casserole is the ultimate in comfort food – meaty, cheesey, with tons of classic chile cheeseburger flavor – and keto
This Green Chile Cheeseburger Casserole is super easy, scrumptious, and a huge hit with the family. No leftovers – it gets scarfed up right away if the whole thing doesn’t disappear at dinner. Plus it uses ingredients that we generally have on hand.
It’s called a casserole, but could be served like sloppy joes on a bun or in a pita. It can be served over rice or beans. I actually served it with cauliflower rice this time. This recipe is also keto if you make it with sugar-free ketchup. My son took all the “leftovers”, heated them up in a bowl and ate the whole thing in front of the TV a few hours after dinner.
Variations on this are easy and obvious. I used pepperjack slices, and I found with slices I didn’t have to shred most of it – the slices melted right into with the meat very quickly. I did shred some to sprinkle on the top, which perhaps made it a bit prettier but didn’t affect the taste. Originally I had planned to use sharp cheddar, but the pepperjack was quite good. Any cheddar, jack, colby jack or similar with work fine. This is a very forgiving recipe so it’s hard to mess it up.
This is also one of those recipes that makes a great base for many variations. Try a few of your own creative twists on this and share them with me!
1½ cup shredded pepperjack cheese(~8 oz or 10 slices if using sliced)
Instructions
Preheat your oven to 400 degrees. Spray a 2-quart baking dish with olive oil.
Heat the olive oil in a large skillet over medium-high heat and add the beef and the onions. Cook, stirring to break up the beef, until the meat is browned and the onion is soft, about 5 minutes.
Drain off any excess liquid; there should be no more than a tbsp of liquid.
Stir in the salt, pepper, and garlic. Cook, stirring, 1 more minute.
Turn the heat off. Stir in the mayonnaise, ketchup, mustard, green chiles, and 1 cup cheese or 7 slices.(which easily melt right in)
Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese (shredded or in small pieces).
Bake until the cheese is melted and the casserole is heated through, about 15 minutes. If your baking dish is broiler-safe, you can broil the casserole 6 inches below the heating element (not too close) until the cheese is melted, 1-2 minutes.
Serve over rice, cauliflower rice, by itself, on buns, however you like. Enjoy!
*Note: to make Keto version, use unsweetened ketchup and avocado oil mayonnaise
Asparagus Chile Bacon Crustless Quiche is an easy to make, elegant and satisfying dish that’s a full meal in itself – a big hit!
This Asparagus Chile Bacon Crustless Quiche became an instant hit in our house – it’s an awesome flavor combination and is easy and nutritious. You just fry up the bacon, saute the veggies, stir in the sour cream and eggs, bake, and voila! This is a full meal in itself. Just try it!
I always have frozen chiles, eggs, and cheese. This also calls for fresh (or frozen) asparagus, sour cream, and mushrooms. I used canned mushrooms this time, but if you’re using fresh, just saute them along with the asparagus. This is also very good leftover and reheated.
You might note from the photo that the chiles are red. These are red anaheim chiles, the same as green chiles but ripened until they turned red. Basically all “green chiles” (Hatch, Pueblo, Anaheim, etc) grow to full size with the rich green color and then turn red as they fully ripen. When they turn red, they have a slightly sweeter flavor but generally the same heat. Farmers typically harvest their chiles when they’re about full size but still green. Each season, I roast and freeze mostly green chiles but also some red ones and some jalapenos. Note that jalapenos also turn red when they fully ripen, so I separate them out by color. It’s nice to have a freezer full of a selection of different chiles for the coming year. Naturally, this recipe is equally good whether your green chiles are green or red.
Position oven rack to center position. Preheat oven to 400 degrees. Coat a 9-inch or 10-inch pie plate with cooking spray. Set 1-2 tablespoons of green chiles aside for topping.
Heat a large skillet over medium heat; cook and stir bacon until almost crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
Remove skillet from heat and stir bacon and green chiles into asparagus mixture.
Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle the shredded cheese over mixture.
Whisk sour cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture. Dot with the 2 tbsp green chiles (for appearance).
Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30-40 minutes.
