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

Queso Flameado

Texas Queso Flameado
Gooey Fiery Fun

For those who know me I’m an avid cook which is why the Home Style Austin blog is filled with more than 60 of my favorite homemade recipes!

This time of year the appetite is in overdrive with a keen eye toward the holidays. For New Year’s Eve my family usually enjoys handmade tamales, lucky black-eyed peas, sautéed greens, and our loaded queso. After recently enjoying queso flameado from a local restaurant, Tequila Bar & Grill, we crafted our own version below, which is dy-no-mite!

While we love our usual Velveeta dip fortified with diced tomatoes, sour cream, and scoops of ground beef and homemade guacamole, this queso flameado is 100% authentic. This is so gooey and how could it not be with 4 cups of cheese? Plus when you set it aflame your friends and family will give you a high five and a “standing O.” Let’s dive in!

Time To Prepare:

About 30 minutes.

Foodie Tips:

❤  Need a good margarita recipe? Margs make a great sidekick to this fiery queso. Try our Home Style Austin Margarita recipe – it’s packed with delightful warm heat, compliments of a 3 slices of jalapeño.

❤  Queso menonita? You can find yours at HEB.

❤  There are many tequilas on the market. When we feel special we buy Patrón – it’s so good and their packaging is tops.

Ingredients:

Poblano Chili
½ Pound  Chorizo, Removed From The Casing
3 Cups  Queso Menonita, Shredded
1 Cup  Monterey Jack Cheese, Shredded
To Serve  Flour Tortillas
Accessories  10 Inch Iron Skillet, Paper Bag, Tongs
To Ignite The Party  Tequila, Candle Stick Lighter, Texas Margaritas (All Optional But Wildly Recommended)

What To Do:

1. Prepare the poblano: We used our gas stove top and cooked the poblano for about 5-7 minutes, turning every couple of minutes with tongs until it was blackened. Turn off the heat and transfer the poblano to a paper bag and let it steam for about 15 minutes. Meanwhile…

Making A Poblano Pepper For Queso Flameado

2. Heat things up: Preheat your oven to 350°F.

3. Prepare the chorizo: In an iron skillet cook the chorizo over a medium-high flame, stirring often until it’s done (about 5-7 minutes). Remove from heat and drain any grease. Return the chorizo to the skillet and set on stovetop.

4. Finish the poblano: Cut off the stem end of the poblano and can rub off (remove) the skin. Cut the poblano into strips and set aside.

5. Assemble the queso: Place the shredded cheeses on top of the chorizo and top with the poblano strips.

6. Bake the queso: Place the skillet in the oven and cook for 15 minutes. Turn up the oven to broil for the last 5 minutes to create a nicely browned top. Remove from oven and set the skillet on your stove top or a trivet to rest a minute or two.

7. To serve: Place 2-3 tablespoons of tequila in a measuring cup and warm it in the microwave for 10-15 seconds. Do not overcook! Using a candle lighter ignite the tequila and pour it on top of the queso. This is fun but the best part is diving into the queso – spoon it into warm tortillas and enjoy! #TossesSombrero
Queso Flameado Recipe

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

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