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.
Parmesan Garlic Roasted Carrots
Parmesan Garlic Roasted Carrots
Equipment
- cutting board & sharp knife
- sheet pan lined with parchment
- large mixing bowl
- wooden spoon or spatula
- measuring spoons & cups
Ingredients
- 1-2 bunches or 2 lbs carrots with tops (or 10-15 separate carrots from a bag
- 4 TBS butter, melted
- 2 tsp minced garlic
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup parmesan cheese, shredded
- opt garnish; fresh parsley, chopped
Instructions
- Preheat oven to 425 degrees. Line a large deep sheet pan with parchment paper.
- Peel and cut ends off of carrots. Rinse carrots off. Cut carrots diagonally into 3 inch pieces. Cut the 3 inch pieces in half lengthwise. Place carrots into large mixing bowl.
- Add melted butter, italian seasoning, minced garlic, salt, black pepper, and parmesan cheese into bowl with carrots. Mix thoroughly to coat the carrots.
- Pour carrots onto prepared sheet pan and spread out evenly in one layer.
- Bake in preheated oven for 20-25 minutes. About 1/2 way through cooking time stir carrots around. Once carrots are tender and golden brown, remove from oven and serve them up with a garnish of fresh chopped parsley.
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