CREAMY GREEN SOUP RECIPES

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CREAMY GREEN PEPPER SOUP RECIPE - FOOD.COM



Creamy Green Pepper Soup Recipe - Food.com image

Make and share this Creamy Green Pepper Soup recipe from Food.com.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 7

1 cup 2% low-fat milk
2 large green bell peppers (quartered)
1/2 cup balsamic vinaigrette
1/2 teaspoon garlic powder
sea salt
mixed peppercorns (fresh ground)
2 tablespoons extra virgin olive oil

Steps:

  • In a blender combine milk, balsamic vinaigrette and 1/2 of one green pepper.
  • Blend on liquid setting until creamy and add another green pepper half.
  • Continue alternating blending and adding green pepper halves until there is one half left.
  • Add garlic powder and last green pepper half; blend this last portion on chop setting instead of blending until creamy.
  • Warm up olive oil in a crock pot, then add green pepper mix.
  • Stir in salt and pepper to taste.
  • Heat in crock pot on high setting until boiling, then turn down and simmer until ready to serve. Be sure to stir occasionally.
  • This could also be made on the stovetop.

Nutrition Facts : Calories 215.7, FatContent 16.2, SaturatedFatContent 3.5, CholesterolContent 9.8, SodiumContent 63, CarbohydrateContent 14, FiberContent 2.9, SugarContent 10.1, ProteinContent 5.6

CREAMY GREEN ENCHILADA SOUP RECIPE - TABLESPOON.COM



Creamy Green Enchilada Soup Recipe - Tablespoon.com image

Nothing is more comforting than a hot bowl of soup on a crispy fall night. This recipe is everything I love about enchiladas in soup form–way easier!

Provided by Baked Bree

Total Time 40 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 18

2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon ground pepper
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1 (7-ounce) can Old El Paso™ chopped green chiles
1 (10-ounce) can Old El Paso™ green enchilada sauce
2 cups chicken stock
2 (15.5-ounce) cans great northern beans
2 cups cooked chicken
1 cup frozen corn
1 cup sour cream
1/2 cup heavy cream
1/2 cup chopped cilantro
1 cup shredded Monterey Jack cheese

Steps:

  • Heat a Dutch oven over medium heat. Add onions and cook until soft and transparent, about 10 minutes. Add garlic, salt, pepper, cumin, oregano, and cayenne pepper. Cook for 1 minute longer.
  • Add chicken stock. Add chiles, enchilada sauce, beans, chicken, corn, and chicken stock.
  • Bring to a boil, and reduce to a simmer. Simmer for 20 minutes.
  • Add sour cream and cream. Add cilantro. Simmer for another 5 minutes.
  • Ladle into bowls and serve with shredded cheese and tortilla chips.

Nutrition Facts : ServingSize 1 Serving

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