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.
Fried Pickle Chips
Fried Pickle Chips
Ingredients
- 20 dill pickle chips, blotted dry
- 1 cup cooking oil (vegetable or canola)
- 1/2 cup all-purpose flour
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 1/8 tsp ceyenne pepper (optional)
- 1/8 cup corn meal
- 3/4 cup club soda or beer (this adds the bubbles)
- 1 1/2 cups panko crumbs (or bread crumbs)
Instructions
- Place pickles on a plate & blot dry with paper towels.
- In a pie plate or thin narrow dish, whisk together flour, corn meal, salt, pepper, garlic powder, and ceyenne. Whisk in club soda or beer. (Water will do in a pinch.)In a separate plate or narrow skinny bowl (pie plate) place panko crumbs.
- In a large deep skillet or large pot, heat cooking oil over medium high heat (350 degrees F).
- Meanwhile place pickles in a single layer in batter. Turn pickles over to coat other side. Remove pickles from batter and place into panko crumbs and coat completely.
- Carefully place pickles into hot oil (oil should sizzle at this point). Once pickles are golden brown and crispy on the bottom, flip pickles over and cook until golden brown and crispy on this side.
- Remove pickles from oil and place on a paper towel lined plate to absorb any excess grease.
- Serve with favorite dipping sauce (ranch is a delicious one).
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Jump to Recipe Print Easy GERMAN CHOCOLATE POKE CAKE Made easy with box cake mix. Made this bakery style. Try the delicious coconut pecan frosting I frosted the cake with. Course Baking, DessertCuisine American Author Catherine’s Plates...
Fried Pickle Chips
Print Fried Pickle Chips The crunchiest seasoned batter makes these fried pickles so crispy. Perfect appetizer for anytime. Course AppetizerCuisine American Author Catherine’s Plates Ingredients20 dill pickle chips, blotted dry1 cup cooking oil...
Easy GERMAN CHOCOLATE POKE CAKE
Jump to Recipe Print Easy GERMAN CHOCOLATE POKE CAKE Made easy with box cake mix. Made this bakery style. Try the delicious coconut pecan frosting I frosted the cake with. Course Baking, DessertCuisine American Author Catherine’s Plates...
