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.
“Sweet Pepper” Carrots – Easter Appetizer
“Sweet Pepper” Carrots – Easter Appetizer
Equipment
- cutting board & small sharp knife
- medium mixing bowl
- fork
Ingredients
- 6-8 orange & dark yellow sweet peppers
- 1 pkg green onion & chive Boursin Cheese
- 3 TBS sour cream
- 6 sprigs fresh dill
Instructions
- Wash and dry sweet peppers. Cut peppers in half lengthwise. Cut off top stem. Remove seeds and membrane. Set peppers on platter.
- In medium bowl mix together Boursin cheese and sour cream. Fill each half of sweet pepper with mixture. Try to keep edges of pepper clean.NOTE: instead of making this mixture you can also use a spreadable dip from refrigerated section of store like a ranch, french onion, or other favorite that would taste good in a sweet pepper.
- Place stem of fresh dill into large top of pepper through the mixture to mimic a carrot top. Serve up on a platter.
Holiday Pear Pie
Print Holiday Pear Pie Course Baking, Dessert, holiday food, pieCuisine American Author Catherine’s Plates Ingredients1 (9 inch) pecan ready crust (ready made crust found in baking aisle)4-5 pears1 TBS lemon juice 1/3 cup white...
Holiday Pear Pie
Print Holiday Pear Pie Course Baking, Dessert, holiday food, pieCuisine American Author Catherine’s Plates Ingredients1 (9 inch) pecan ready crust (ready made crust found in baking aisle)4-5 pears1 TBS lemon juice 1/3 cup white...
Holiday Pear Pie
Print Holiday Pear Pie Course Baking, Dessert, holiday food, pieCuisine American Author Catherine’s Plates Ingredients1 (9 inch) pecan ready crust (ready made crust found in baking aisle)4-5 pears1 TBS lemon juice 1/3 cup white...
“Sweet Pepper” Carrots – Easter Appetizer
CLICK ABOVE FOR VIDEO Print “Sweet Pepper” Carrots – Easter Appetizer Course AppetizerCuisine American Author Catherine’s Plates Equipmentcutting board & small sharp knifemedium mixing bowlfork Ingredients6-8 orange & dark yellow...
Holiday Pear Pie
Print Holiday Pear Pie Course Baking, Dessert, holiday food, pieCuisine American Author Catherine’s Plates Ingredients1 (9 inch) pecan ready crust (ready made crust found in baking aisle)4-5 pears1 TBS lemon juice 1/3 cup white...
