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    You are in: Home / Recipes / Chileatole - Green Chile Soup With Corn (Slow Cooker) Recipe
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    Chileatole - Green Chile Soup With Corn (Slow Cooker)

    Average Rating:

    3 Total Reviews

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    • on March 14, 2013

      We enjoyed this very tasty, but spicy soup. I could not find good fresh corn so I did have to use frozen corn (thawed). I also modified the soup a bit and hope I did not take away from the intended taste. I used organic chicken broth vs. water, left out the jalapenos, and the espozote leaves (I found them, but wasn't sure we would like them in the soup). Otherwise, I kept to the recipe and instructions. I would like to try this soup again when corn is in season as I think it would be even better. Made for PRMR, March, 2013.

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    • on January 14, 2014

      This is a very tasty, spicy light soup- almost like a mildly-flavored split-pea soup with a bit of heat. I followed the recipe exactly, except I could not find Anaheim peppers so used Cubanelle peppers instead. I loved the epozote leaves in the soup; I've never cooked with the ingredient or even heard of it, but the strange and different flavor was just right for a corn soup. Served with a bit of Cotija cheese on top and some sour cream.

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    • on January 11, 2014

      This is very spicy soup. I used 4 cups of chicken broth and 2 cups water, only one jalapeno and skipped the epazote leaves and cilantro. I also used frozen corn. Served with corn bread. Thanks for sharing!

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    Nutritional Facts for Chileatole - Green Chile Soup With Corn (Slow Cooker)

    Serving Size: 1 (407 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 179.2
     
    Calories from Fat 46
    25%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 908.9 mg
    37%
    Total Carbohydrate 33.3 g
    11%
    Dietary Fiber 4.5 g
    18%
    Sugars 13.4 g
    53%
    Protein 5.9 g
    11%

    The following items or measurements are not included:

    epazote leaves

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