Green Chiles
Green chiles make dinner easy — chicken enchilada soup, queso burritos, a lazy enchilada bake, green chile stew, and green chili rice for busy weeknights.
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Green Chile Chicken Enchilada Soup
A flavorful and hearty soup combining tender chicken, beans, corn, and green chiles in a spicy enchilada sauce, topped with cheese, sour cream, and fresh avocado.
Gina SteinIngredients
- 2 cups cooked chicken
- 2 15-ounce cans white beans
- 4 ounces cream cheese
- 1 cup corn
- 1 4-ounce can green chiles
- 1 14-ounce can green enchilada sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups chicken broth
Instructions
- 1Add all ingredients except toppings to a slow cooker and stir.
- 2Cover and cook on high for 2-3 hours until hot.
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Open in Pepper →A Can Of Green Chiles Changes Dinner
A small can of diced green chiles does more work than almost anything else in the pantry. It gives chicken, rice, and beans a mild warmth and a little tang, and it costs less than a dollar.
Cooks on Pepper reach for this collection on the nights when there's shredded chicken or a rotisserie bird in the fridge and about 30 minutes to work with.
Every recipe here leans on that can or a jar of chili verde: Green Chile Chicken Enchilada Soup with cream cheese and white beans, Chicken and Green Chili Queso Burritos, the Lazy Green Chili Chicken Enchilada Bake, Green Chile Stew With Hatch Hot made from pork butt and potatoes, and two takes on Green Chili Rice.
Quick Tips
- 1
Drain the chiles well
Press a 4-ounce can of diced green chiles in a fine strainer before adding them, so soups and rice bakes don't turn watery.
- 2
Soften the cream cheese
Cut 8 ounces of cream cheese into cubes and let it sit out 20 minutes so it melts smooth into hot soup instead of clumping.
- 3
Use rotisserie chicken
One rotisserie chicken pulls into about 3 to 4 cups of shredded meat, enough for the soup, the burritos, or the enchilada bake.
- 4
Toast the rice first
Stir jasmine rice in melted butter with the onion for 2 to 3 minutes before adding liquid so the grains stay separate.
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