Roasted Poblano, Chicken, and Cheddar Soup
Equipment
- large soup pot or Dutch oven
- large sheet pan lined with foil
- pairing knife
- pastry brush
- cutting board & sharp knife
- measuring spoons & cups
- cheese grater
Ingredients
- 4-5 medium poblano peppers
- 1 large yellow onion, diced
- 1 TBS cooking oil
- 2 tsp minced garlic
- 1/4 - 1/2 tsp ground cumin
- 6-8 cups chicken broth (depends on how much soup you want)
- 3 cups cooked chicken shredded (I use rotisserie.)
- 3 cups white cheddar cheese, shredded
- 1 cup heavy whipping cream
- 1 TBS corn starch
- 1/2 tsp salt (or to taste)
Instructions
Roasted Poblano Peppers
- Wash off peppers. Cut off the tops from peppers very close to the stem. Cut out the seed pocket from inside the peppers and remove any excess membrane and seeds.
- Place peppers onto a large deep sheet pan lined with foil. Pour 1 tsp oil onto each pepper and coat entire outside of pepper with oil using a pastry brush. (DO THIS FOR EACH PEPPER.)NOTE: flip peppers half way through cooking time.
- Place in preheated oven at 450 degrees for 45 minutes until peppers are totally blistered and charred. Remove from oven. Place peppers in a ziploc bag, close bag removing as much of the air as possible. Let sit for 5 minutes or so.
- Remove from bag. Take a sharp knife and peel as much of the blistered skin from the peppers. Cut peppers into strips. NOTE: you can do this process the day before and place roasted poblanos in refrigerator to use when you are ready to make your soup.
Making the Soup
- In a large pot or Dutch Oven, heat 1-2 TBS cooking oil to a sizzle. Add in diced onion and cook for 5 minutes until softened and lightly browned. Stir in minced garlic and ground cumin for 1 minute.
- Stir in broth and bring to a boil over high heat. Stir in roasted poblano strips and cooked shredded chicken. Simmer for 5 minutes. Stir in heavy whipping cream.
- Mix corn starch into shredded cheddar cheese. Slowly add in cheese while stirring. Let simmer for a few minutes. Check for salt and add according to your taste.
Broccoli, Rice & Cheese Casserole
Broccoli, Rice & Cheese Casserole
Equipment
- medium sauce pan (to cook rice)
- 9 x 13 baking dish
- medium skillet
Ingredients
- 1 1/2 cups water, for cooking rice
- 3/4 cup uncooked white long grain rice
- 2 TBS butter
- 1/2 yellow onion, diced
- 2 tsp garlic, minced
- 2 (10oz) bags frozen chopped broccoli, thawed
- 2 (10oz) cans cream of soups (chicken, celery or mushroom)
- 1/4 cup water
- 12 oz shredded cheddar cheese; DIVIDED
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dry mustard
- salt, to taste
Instructions
- In a medium sauce pan bring water to a boil over high heat. Stir in rice, place a lid on and lower heat to a low heat and simmer for 20 minutes until rice is fluffy.
- While rice is cooking, melt butter over medium high heat in a medium skillet. Add in onion and saute until softened. Add in garlic and stir for 1 additional minute. Stir in soups, 1/4 cup water, and seasonings. Add in cooked rice, broccoli, and 8 oz of shredded cheese. Mix well to combine all ingredients and the cheese has melted.
- Pour mixture into a greased 9 x 13 baking dish and smooth evenly. Sprinkle the rest of the 4 oz of shredded cheese on top.
- Bake in 350 degree preheated oven for 35-45 minutes until casserole is heated through and bubbly.
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