Salsa Style Green Chile Chicken Bisque
photo by Mamas Kitchen Hope
- Ready In:
- 4 tablespoons butter
- 1 yellow onion, finely chopped
- 4 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (28 ounce) can furmano's petite diced tomatoes with green chilies
- 1 (8 ounce) can creamed corn
- 1 cup cooked chicken, diced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh cilantro, chopped, for garnish
- In a large saucepan over medium heat, melt butter. Saute onion for 4 minutes. Add flour, stirring constantly for 2 minutes. Add cream, salt, pepper, toamtoes, corn, chicken and Worcestershire sauce.
- Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
- Serve warm with cilantro sprinkled on top.
Questions & Replies
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It was pretty good, but I may make a few small changes next time. First off, I couldn't find any tomatoes with green chilies already in them, so I used a can of tomatoes and a small can of diced chilies.The heavy cream made it a little thicker than I like, so I think next time, I'll use evaporated milk and add a couple more spices. Thanks for the recipe!
Creamy, smooth and delicious! I love this recipe! Faster even then what is shown. In about 10 minutes everything was ready and just needed to simmer! Superb! This is so filling and yummy. I made this is August during high summer heat yet never broke a sweat! This would be lovely in the cold winter months too! DH crumbled some tortilla chips in this and said it was like a very good King Ranch Casserole. Thanks Kim for an awesome dish! *Made for Bev Tag*
Loved it! I couldn't find the furmano's brand, so used 2 10-ounce cans of rotel tomatoes and a 14-ounce can of the creamed corn. I added about 1 teaspoon crushed red pepper flakes to this and we really enjoyed the kick that it gave this creamy soup. Next time I'll only use 1/2 teaspoon red chili flakes - I forgot that the heat increases over time, lol. Very nice recipe Kim, that we will repeat.
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This was way better than I expected! I thought it would be good, but I wasn't quite sure about the worcestershire sauce. I went ahead and added it, though, and I'm glad I did. It gave it an unexpected extra dimension. I made this as written except that I used Ro-tel because I've never seen Furmano's here; I used half-and-half instead of cream, and I used a 14.5 oz can of creamed corn because I didn't read the ingredients correctly. It was very, very good with some hot cornbread, and my family said they'd be happy to have it once a week. (They're not huge soup fans like me, so that's a really big compliment coming from them!) Next time I might add some black beans, as the other reviewer did, but regardless, there will definitely be a next time!
RECIPE SUBMITTED BY
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