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ROASTED POBLANO CHEDDAR CHICKEN SOUP A Comfort Soup for Winter
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Mar 14, 2025
ROASTED POBLANO CHEDDAR CHICKEN SOUP A Comfort Soup for Winter Today's Recipe: https://catherinesplates.com/roasted-poblano-chicken-cheddar-soup/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media Facebook @ https://facebook.com/catherinesplates/ YouTube @ https://www.youtube.com/channel/UCuvgtfqhHTKI5kymcLKeyxg Pinterest @ https://www.pinterest.com/CatherinesPlates/ TikTok @ https://www.tiktok.com/@catherinesplates Rumble @ https://rumble.com/c/c-1642522
View Video Transcript
0:00
welcome back to soup day today I am
0:02
going to make one of my favorite soups
0:06
in winter time it warms you up from your
0:09
head down to your toes we're going to be
0:11
using some pablanos now pablanos is a
0:15
cross between a jalapeno and a green
0:17
bell pepper I find it very mild
0:20
especially since I roast them take the
0:22
seeds and the skin off of them it makes
0:25
for a milder flavor so you don't get
0:27
that heat too much in it there's going
0:30
to be some white cheddar cheese in it to
0:32
give it a nice creaminess to it and
0:34
there's going to be Chicken in it we're
0:37
g to keep it Easy by using a rotisserie
0:39
chicken or any kind of cooked chicken
0:40
you like we're going to give it a little
0:42
bit of seasonings that's got a Mexican
0:44
flare to it y'all let's get going with
0:48
this one I'm going to show you really
0:50
quick how I get from these delicious
0:57
pablanos to the roasted pablano
1:00
I'm using five large pablanos for this
1:03
recipe now I've washed and dried off my
1:06
Peppers take a sharp knife and we're
1:08
going to cut off the top of each pepper
1:10
very close to the stem then you're going
1:13
to take your knife go on the inside of
1:15
your pepper and cut off the remaining
1:18
membrane that's holding your seed pocket
1:20
and then you can take a spoon pop out
1:24
that membrane with the seeds in it and
1:27
then you can go into your pepper and
1:28
just pull out any excess
1:30
membrane that you have in your pepper
1:33
now we're going to give the pepper just
1:34
a little knock on the counter here just
1:36
to get out any
1:38
seeds now I'm using a sheet pan it's got
1:41
a nice lip around it and that will keep
1:43
any oils from the pepper from dripping
1:46
into the oven plus using foil will help
1:50
with easy clean
1:53
up we're going to place the peppers on
1:56
our pan leave a little space in between
1:59
each pepper I'm going to drizzle a
2:01
little bit of cooking oil onto each
2:05
pepper and then we are going to use a
2:08
pastry brush to coat the oil all over
2:12
the peppers that will help loosen up the
2:15
skin as it's
2:16
cooking we're going to place our pan in
2:18
a preheated 450° oven for 45 minutes
2:23
just pulled these out of the oven a look
2:26
at the skin it's nice and blistered you
2:28
can see that it's just pulling away from
2:29
the
2:30
pepper on all the sides we're going to
2:33
cool these down just a little bit but we
2:35
want to help release the rest of the
2:36
skin so we're going to place these into
2:37
a Ziploc bag just going to lay them in
2:40
here
2:46
flat get the air out as much as you can
2:49
we're going to close
2:51
it we're going to let it sit here for
2:53
about 10 to 15
2:56
minutes okay we're going to open up our
2:59
bag we're going to pull one paano
3:02
out we're going to take a
3:05
knife look at that right there that's
3:09
easy enough
3:12
right place my skin in
3:14
[Music]
3:15
there we're going to peel all that skin
3:17
off it just comes off in sheets perfect
3:20
like
3:27
that we're going to slice it down the
3:30
middle open it up look at that there's
3:33
no seeds usually people tend to take the
3:35
back edge of the knife and get all those
3:37
seeds out that is clean I'm going to cut
3:40
this into strips that's what we're going
3:42
to need for our
3:44
recipe now it's always a good idea to
3:47
roast your pablano peppers if you're
3:48
making them for a
3:50
dish because pablanos can have a really
3:53
tough skin to them we want to soften
3:55
them up and get them off of there you
3:57
can make these the day before you want
3:59
to make a recipe so that way they're
4:01
already ready you just place them in
4:02
your refrigerator for up to 2 days
4:04
roasted like this or you can put them in
4:06
your freezer and it'll last longer there
4:10
also all right look at that now that
4:12
we've got the peppers ready to go for
4:15
our soup we're going to start in a large
4:18
pot we're going to place it on a medium
4:20
high
4:21
heat we'll start heating that up with 1
4:24
tblspoon of cooking
4:27
oil just need one tablespoon
4:32
we're going to be adding in one onion
4:34
once the oil gets nice and hot now I've
4:36
already chopped up half of the onion
4:38
here and I'm going to finish this other
4:40
half cuz you know onions melt down and
4:44
it's going to add nice flavor to the
4:46
soup it's a very creamy soft flavored
4:51
soup and I just love it this time of
4:56
year okay it's nice and shimmery in the
5:00
pot we're going to go ahead and add the
5:18
onion looks good in
5:20
[Music]
5:22
there now while the onion is getting
5:26
nice and soft it should take about 5 to
5:28
7 Minutes ni nice and softened down and
5:30
maybe a little color to them I'm going
5:32
to go ahead and deal with my chicken I'm
5:34
using a rotisserie
5:37
chicken I'm just going to take it out of
5:39
the
5:40
package a this was a mosquet flavor so
5:43
it's going to add a lot of delicious
5:45
flavor to our
5:46
soup now you can use any type of cooked
5:50
chicken that you want for this dish you
5:52
want about three to four cups of chopped
5:55
chicken or shredded chicken you can boil
5:58
your chicken you can bake bake your
6:00
chicken you can even put it in the crock
6:03
pot cook it down that way instant pot
6:06
just add some flavor to
6:09
it cuz it adds that to the soup now I
6:12
tend to use like all of the breast meat
6:14
for this
6:15
recipe my husband will eat all of the
6:18
dark meat for
6:20
sure but there's enough on here I
6:23
believe for the soup all right going
6:25
finish taking it off of here and then
6:27
we'll start shredding it so we have two
6:29
full breast and some more extra white
6:31
meat in here so I'm going to say that's
6:34
about what you
6:35
need and I'm just going to start
6:36
shredding it
6:38
up you can chop it up if you want
6:40
chopped pieces of chicken in it that's
6:42
totally
6:44
fine all right that looks really good
6:46
right there our onions are done I'm
6:48
going to go ahead and start working more
6:50
on the soup we'll set this
6:52
aside look at that
6:55
yum look at the color of those onions
6:58
very delicious nice and softened nice
7:01
and brown we're going to add in two
7:03
teaspoons of minced
7:08
garlic and we're going to add in some
7:10
ground
7:12
cumin yeah it's going to give it a nice
7:14
warmth to the
7:16
soup about A4 of a
7:18
[Music]
7:19
teaspoon looks good there we're going to
7:22
stir this around for one
7:24
minute you know what that does to the
7:27
garlic releases the Aroma the fragrance
7:31
of it puts it into the
7:33
onions you only want to do that for one
7:38
minute and while that's happening have
7:41
your broth ready I'm going to be putting
7:43
in about six cups of chicken broth so
7:46
one and 1 half
7:47
cartons right here
8:03
about good right there we're going to
8:05
put this on a high heat bring it to a
8:09
boil okay we've got a small boil going
8:11
on I'm going to go ahead and add my
8:14
roasted pablano
8:17
strips those are going to be so good in
8:25
there okay I'm going to bring over my
8:28
cooked shredded Chi
8:42
chicken going to heat this through for
8:44
about 5
8:48
minutes now while we're heating that
8:50
through I'm going to go ahead and start
8:51
shredding up my cheese I'm using a white
8:54
cheddar cheese that I've been shredding
8:57
but you need about three cups
9:00
this is Vermont seriously sharp cheddar
9:03
cheese that's what I can find in the
9:06
white and it's a a
9:08
cabit so I'm going to shred up one more
9:11
cup
9:14
here I think that's good right
9:16
there now to the cheese that's why I
9:19
have it on the plate I'm going to
9:20
sprinkle on one tablespoon of corn
9:24
starch that'll Aid as a thickener
9:29
wo me come over
9:39
here and we'll just toss that around a
9:41
little
9:45
bit all right the 5 minutes is up on the
9:48
soup simmering I'm going to add in one
9:51
cup of heavy whipping
9:56
cream we're going to stir that in
10:04
we're going to start adding in the
10:09
cheese stir it
10:24
in all right we're going to finish it
10:26
all
10:28
off we're going to give it a
10:30
stir we just want to thicken it down let
10:33
it cook for a few more
10:36
minutes as with anything grab a spoon
10:40
you know I
10:41
am give it a try see if you need to add
10:44
any additional
10:48
salt M wow that's
10:53
good I am going to add a pinch of salt
10:55
Just A
10:57
Pinch that's it
11:00
give that another
11:03
stir and we've got creamy pablano
11:07
chicken cheesy soup right here let me
11:10
Bowl it up and give it a try for you oh
11:13
there's my bite right
11:25
there wow I love that cumin in there I
11:29
love that Spice in
11:31
there those pablanos there's no heat to
11:34
them but they add a delicious flavor
11:36
that's for
11:42
sure y'all got to try this soup give me
11:45
a thumbs up on this one if you're new to
11:47
the channel hit that subscribe button
11:48
down below and that Bell notification
11:50
that way you'll always know when shows
11:51
like this one here are posted all right
11:54
you guys I'll see y'all on the next
11:56
episode bye
12:00
m
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