Green Chile Enchilada Soup

Green Chile Enchilada Soup Recipe By Home Style Austin
One Delicious Soup

In what may be the last “super cold” blast of early 2020 for Central Texas we’ve already made 4 batches of this soup! #ThatGood

Not only is this soup easy to make, it’s a lower carb keto-friendly soup that’s wonderfully creamy with just the right amount of heat, thanks to our ol’ friend the hatch green chili — perfect for warming up cold days and nights!

Time To Prepare:

About 30 minutes.

Foodie Tips:

❤  You can dial up or dial down the heat of this soup by using your tried and true ingredients. To get you started I’ve included suggested items below that I found at my neighborhood H-E-B.

❤  You can enjoy this soup served from a bowl but I also enjoy it from a mug where I can consume it faster.

❤  Lover of the chilis? Don’t miss out on our Hatch-Chicken Mac n’ Cheese recipe that will have you weak in the knees.

Ingredients:

1-2 Tablespoons  Olive Oil (Or Avocado Oil)
2-3 Pounds  Boneless Chicken Breast, Sautéd Then Cubed
2 Cans (15 Ounces Each)  Hatch Green Chile Enchilada Sauce With Roasted Garlic (or without roasted garlic)
2 Cans (14.5 Ounces Each)  Low Sodium Chicken Broth
1 Cup  Half & Half
2-3 Cups  White Cheese, Shredded (Monterey Jack, Pepper Jack)
½ Cup Philadelphia Cream Cheese, Room Temperature, Cubed
½ – 1 Cup Green Salsa (Central Market Hatch Green Chile Salsa Verde works great)
To Taste  Kosher Salt And Fresh Cracked Black Pepper
To Garnish  Your Favorites: More Shredded Cheese, Cubed Avocado, Chopped Cilantro, Green Onion Tops, Chopped Tomatoes,

What To Do:

1. Prepare The Chicken: In a large pot over medium-high heat, warm the oil. Add the chicken and sauté the chicken until done (about 3-4 minutes on each side). Turn off the heat, remove the chicken from the pot, cool, cube and set aside

2. Back In The Pot We Go: Add the cubed chicken back to the pot and add the enchilada sauce, chicken broth, half & half, shredded cheese, the cubed cream cheese, salsa verde. Warm everything up until things are melty good (about 10 minutes).

3. The Finishing Touch: Salt and pepper to your liking. Spoon into bowls (or mugs) and garnish with your favorite ingredients (ideas shown above).

Enjoy this green chili enchilada soup – it’s a family favorite!

~ Joe Paul Reider

Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Spicy Pumpkin Soup Recipe

Spicy Pumpkin and Avocado Soup Recipe

Pumpkin + Sausage + Avocado = Our New Fall Flavorite

The taste of fall. The warmth of Texas.

Thanks to a memorable Texas tasty trio of pumpkin, avocado and smoked sausage, this new fall flavor “flavorite” marries sweet and savory in a most delicious way.

Foodie Tips:

  Use your favorite smoked sausage in this soup – we found the more savory sausage, the merrier. We discovered this pecan smoked pepper jack sausage at HEB and we found it the perfect smokey complement to the bowl of orange.

  If you don’t have an immersion blender, no worries – you can transfer the soup in batches into a blender and purée away. We have a Cuisinart SmartStick Hand Blender that has brought quite a few years of good dishes.

  Love fall soups and stews? Visit this blog post for some of our absolute favorites! This one just made the cut!

Ingredients For Spicy Pumpkin and Avocado Soup
Ingredients: 

1 ½ Cups  |  Yellow Onion, Diced
2 Tablespoons  |  Avocado or Olive Oil
1 ½ Teaspoon  |  Kosher Salt
4  |  Garlic Cloves, Chopped
1-2 Tablespoons  |  Ground Cumin
30 Ounces  |  Pumpkin
6 Cups  |  Chicken Broth
Chipotle Peppers In Adobo Sauce2  |  Chipotle Peppers In Adobo Sauce
1 – 2 Tablespoons  |  Adobo Sauce
1 Tablespoon  |  More Avocado or Olive Oil
About 12 Ounces  |  Smoked Sausage, Cooked Then Sliced Or Chopped
1 Can  |  Black Beans
1 Teaspoon  |  Hot Paprika
To Garnish  |  Fresh Avocado, ½” Cubed
To Garnish  |  Italian Parsley Or Cilantro

Directions: 

1. In a medium-sized pot or Dutch oven, cook the onion, oil and salt over medium heat, covered, until the onions are translucent (about 5 minutes).

2. Add the garlic and cumin and cook 2 minutes. Whisk in the pumpkin and the chicken broth. Add the chipotle peppers and the adobo sauce. Bring to a simmer and stir here and there for about 10 minutes. While the soup is simmering …

How To Make Spicy Pumpkin and Avocado Soup

3. In medium-sized skillet over medium heat cook the sausage in 1 tablespoon of the remaining oil until there’s just little bit of char on the sides. Add the black beans and paprika and cook about 2 minutes then turn off heat and let rest.

4. Using your immersion blender, process the soup until it’s creamy and smooth. Transfer soup into serving bowls and top with some of the fresh avocado and garnish with your chosen green.

A perfect bowl to ring-in the best of fall!

Austin Realtor Joe Paul Reider





~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Spicy Pumpkin and Avocado Soup Recipe

Spicy Pumpkin and Avocado Soup Recipe

Avocado and Chicken Enchiladas

An Avocado and Chicken Enchiladas Recipe From Home Style Austin
Avocado Creamy Good!

When our friend Penny shared this recipe we knew we had to make this dish.

Sour cream, avocado, chicken and cheese can only mean one thing – we’re having seconds.

Foodie Tips:

  I like the tasty heat of jalapeño combined with the creamy sour cream sauce. If you’re a little heat-shy you can omit the jalapeño.

  We found our Mexican cheese mixture at our neighborhood HEB which was a blend of Monterey Jack, Cheddar, Asadero and Quesadilla Cheeses. You can substitute your favorite cheese – Pepper Jack would work well.

  Great sidekicks for this dish can include my spicy stuffed cornbread, chicken tortilla soup or a fresh garden salad.

Ingredients: 

For The Sauce:

1 Tablespoon  |  Unsalted Butter (I suggest Falfurrias)
1  |  Jalapeño, Chopped With Or Without Seeds (optional)
1 Clove  |  Garlic, Minced
1 Tablespoon  |  Flour
1 Cup  |  Chicken Stock
2 Teaspoons  |  Cumin
¼ Teaspoon  |  Salt
½ Teaspoon  |  Fresh Cracked Black Pepper
½ Cup  |  Cilantro, Chopped
1 Cup  |  Your Favorite Salsa Verde (we used Trader Joe’s Salsa Verde)
½ Cup  |  Sour Cream

For The Enchiladas:

4 Cups  |  Rotisserie Chicken Breast, Shredded
4 Cups  |  Mexican Blend Cheese, Shredded And Divided Into Two 2-Cup Piles
3  |  Avocados, Peeled And Chopped
8  |  Flour Tortillas

An Avocado and Chicken Enchiladas Recipe From Home Style Austin

Directions:

1. Make The Sauce: In a medium sauce pan over medium-high heat sauté the garlic and jalapeño in butter for about 1 minute. Stir in the flour and cook for two minutes. Add the stock, cumin, salt, pepper and stir until everything comes to a boil. Remove the sauce from the heat and add the sour cream and cilantro; combine well and set aside.

2.  Prep Your Baking Dish: Coat the bottom of a 9″ x 13″ baking dish with nonstick spray. Pour ½ cup of your sour cream sauce and spread it to evenly coat the bottom of the dish. Preheat oven to 375°F.

3. Make Your Enchiladas: [Note: For this step only work from 2 cups of cheese for your enchilada filling so you will have 2 cups to sprinkle on top.] Top a tortilla with the chicken, cheese, avocado and a spoonful of the sour cream sauce. Roll up the enchilada and place it seam side down in your baking dish. Repeat this process until all your enchiladas are made. If you have any extra chicken or avocado no worries – you can sprinkle this on top of your enchiladas. Pour the remaining sauce on top of the enchiladas, cover with the last 2 cups of the Mexican cheese mixture.

4. Bake Away: Place in your preheated oven and bake for 20-25 minutes until the cheese is bubbly-gooey. Remove from oven and let rest a few minutes. You can garnish with a little more chopped cilantro or chopped avocado.

Hope you enjoy this dish!

Austin Realtor Joe Paul Reider

 



~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Tortilla Roll-ups Recipe

A Tortilla Roll-ups Recipe By Home Style AustinTortilla Magic

When life brings us tortillas, we love to make tortilla roll-ups!

With no baking and just 3 ingredients, it doesn’t get any easier to make this time-honored family appetizer favorite that’s perfect for summertime gatherings.

Foodie Tips:

  • If you’re slicing your kalamata olives by hand be careful as they could have pit fragments – even if using pitted olives.
  • You can substitute kalamata olives with black olives if you prefer a milder taste.
  • We added 1-2 leaves of hand-torn basil onto the tortilla before rolling (shown below) and it was delicious! You can introduce a few ingredients of your choosing (shaved ham or sliced shrimp and avocado, etc.) to create your own signature roll-up.

Kalamata Olives For Tortilla Roll-ups By Home Style Austin
Ingredients:
 

8 Ounce Block  |  Cream Cheese, Softened
½ Cup  |  Kalamata Olives, Chopped
5-6  |  Flour Tortillas

Directions: 

1. In a medium-sized bowl, let your cream cheese rest at room temperature until softened (at least 30 minutes). You can slice it into 1-inch chunks to help expedite the softening process.

2. Add the olives to the cheese and fold well with a rubber spatula.

How To Make Tortilla Roll-ups By Home Style Austin

3. Place a schmear of the cream cheese mixture onto a single tortilla and spread evenly, leaving about ½-inch gap between the cheese and the edge of the tortilla to prevent a cream cheese blow-out during rolling. You can adjust the amount of cheese mixture to your preference; we like to use enough to yield at least ¼-inch – ½-inch of cheese mixture.

4. Roll-up your tortilla. Using a sharp knife, cut the roll into ½ inch wheels; the two ends of the tortilla are usually not as pretty as the middle and make great treats for the chef and nearby foodies. Transfer the roll-ups to a serving dish.

Tortilla Rollups By Home Style Austin

5. You can serve the roll-ups right away or cover and chill them for 20-30 minutes in the fridge.

Yields: 25-30 roll-ups. 

Austin Realtor Joe Paul Reider





~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

A Tortilla Roll-up Recipe By Home Style Austin

Avocado and Bacon Potato Salad Recipe

An Avocado Bacon and Potato Salad Recipe by Home Style AustinWhen I stumbled across this unique potato salad recipe that packs a lotta punch compliments of avocado and sour cream instead of hard boiled eggs and mayo, I knew I had to give it a whirl. It hails from the cookbook of my marketing director’s Mom and it has a taste as big as Texas.

This potato salad made its debut in my cucina on the 4th of July in 2011 and it has since visited many, many times. Your foodie friends will ask you to make it again and again so it makes any day a special day.

Food Tips: 

Home Style Austin Foodie Tip  The original recipe called for “regular ol’ parsley” for decoration but I prefer Italian Flat leaf as it’s less tickley on the tongue and can boast more flavor.

Home Style Austin Foodie Tip  You can cube (vs. slice) the tomatoes and avocados for the final garnish but either makes a dy-no-mite presentation. Remember that even with a lemon juice coating the avocado can brown after it has been sitting awhile … so dress the salad near the time you are going to present and consume it. Go fresh.

Ingredients:

3 Cups  |  Potatoes, Cooked Then Cubed
1 Cup  |  Sour Cream
½ Teaspoon  |  Salt
½ Teaspoon  |  Seasoned Pepper (a.k.a. Lawry’s Seasoned Salt with Black Pepper)
½ Teaspoon  |  Caraway Seed
1 Tablespoon + Some Extra  |  Lemon Juice
¼ Cup  |  Italian Flat Leaf Parsley Sprigs (chopped)
3  | Avocados (ripe, not hard)
¼ Cup  |  Chopped Onions
8 Slices  |  Hickory-Smoked Bacon (crisped and crumbled)
1  |  Large Tomato (diced)

What To Do:An Avocado Bacon and Potato Salad Recipe by Home Style Austin

1. Scrub then boil the potatoes in a medium-sized pot. Boil until tender, but not “mushy.” Set aside to cool.

2. Blend the sour cream with the salt, pepper, caraway seed and 1 tablespoon of the lemon juice. Set aside to marry.

3. Chop the parsley to yield ¼ cup; set aside.

4. Cut 2 of the avocados lengthwise into halves, removing the seed and skin.

5. Cube the avocado and gently combine it in a medium-sized salad bowl with the chopped parsley, potatoes, chopped onion, the sour cream mixture and ½ of the bacon.
An Avocado Bacon and Potato Salad Recipe by Home Style Austin

6. Arrange additional chopped parsley sprigs on the top of the salad, cover and chill.

7. To serve, prepare the remaining avocado by slicing lengthwise into halves. Remove the seed and skin and cut into slices. Slice the tomato.

8. Alternate the avocado and tomato slices on top of the potato salad and sprinkle with lemon juice and the remaining bacon.

Serves: One to Few. It’s that good. 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Avocado Bacon Potato Salad Recipe

An Avocado And Bacon Potato Salad Recipe By Home Style Austin