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 Gratin
Broccoli Gratin
Equipment
- small skillet with spatula
- medium sauce pan with whisk
- cutting board & sharp knife
- 8 x 8 baking dish
Ingredients
- 6 cups fresh broccoli florets, rinsed & cut into bite size pieces
- 5 TBS butter DIVIDED
- 3 TBS all purpose flour
- 1 1/2 cups milk
- 1/2 cup original bread crumbs
- 8 oz cheddar cheese, shredded
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Preheat oven to 450 degrees. Brush 1 TBS butter onto the sides, bottom, and corners of an 8 x 8 baking dish.
- In a large pot of boiling water, steam broccoli for 5 minutes and drain. Place drained broccoli into prepared 8 x 8 baking dish.
- In a small skillet heat 1 TBS butter. Stir in bread crumbs for a few minutes until toasty. Turn off heat and remove from burner.
- In medium sauce pan over medium heat melt 3 TBS butter. Add in flour and whisk for 1 minute. Gradually whisk in milk and season with salt, black pepper, garlic powder, and onion powder. Give a taste to adjust seasonings, if needed. Allow to simmer a few minutes until thickened.
- Sprinkle 4oz cheddar cheese evenly over broccoli. Pour white sauce over cheese. Sprinkle with remaining 4oz cheddar cheese. Top with toasted bread crumbs.
- Bake in preheated oven for 20 minutes.
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