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.
Oven Roasting Poblano Peppers
Roasting Poblano Peppers
Equipment
- cutting board & small sharp knife
- large deep lip sheet pan
- foil
- ziploc bag
- tongs
Ingredients
- poblano peppers, rinse & dry
- cooking oil
Instructions
- Preheat oven to 400 degrees. Line a deep sheet pan with foil.
- Place poblano on cutting board. Take a sharp knife and cut off the top of the pepper as close to the stem as possible.
- Take the knife and cut along the inside of pepper to remove the attached membrane and seed pocket. Using a spoon pop out the seed pocket. Tap the pepper (upside down) on the cutting board to remove any seeds.
- Place peppers on the lined sheet pan. Drizzle a little cooking oil on each pepper. Using a pastry brush, coat the pepper with the oil all over.
- Place peppers in preheated oven for 45 minutes until the skin of the peppers blister and char.
- Remove peppers from sheet pan and place into a ziploc bag in a single layer. Remove air from bag as you close the bag. Let sit for 5 minutes or so. Remove pepper from bag onto a cutting board. Using the knife start peeling off the skin of the pepper.
- You can roast the peppers ahead of the recipe up to 2 days and refrigerate until needed for recipe.
M&Ms Dream Bars
Print M&Ms Dream Bars 5 Ingredient fun Christmas treat Author Catherine’s Plates Equipment9 x 13 baking dishparchment paper, sized to baking dishmeasuring cupsdouble boiler (medium sauce pan & large heat proof bowl)spatula...
M&Ms Dream Bars
Print M&Ms Dream Bars 5 Ingredient fun Christmas treat Author Catherine’s Plates Equipment9 x 13 baking dishparchment paper, sized to baking dishmeasuring cupsdouble boiler (medium sauce pan & large heat proof bowl)spatula...
M&Ms Dream Bars
Print M&Ms Dream Bars 5 Ingredient fun Christmas treat Author Catherine’s Plates Equipment9 x 13 baking dishparchment paper, sized to baking dishmeasuring cupsdouble boiler (medium sauce pan & large heat proof bowl)spatula...
Oven Roasting Poblano Peppers
Print Roasting Poblano Peppers Course Side DishCuisine American, Mexican Author Catherine’s Plates Equipmentcutting board & small sharp knifelarge deep lip sheet panfoilziploc bagtongs Ingredientspoblano peppers, rinse & drycooking oil...
M&Ms Dream Bars
Print M&Ms Dream Bars 5 Ingredient fun Christmas treat Author Catherine’s Plates Equipment9 x 13 baking dishparchment paper, sized to baking dishmeasuring cupsdouble boiler (medium sauce pan & large heat proof bowl)spatula...
