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5 from 1 vote

Roasted Poblano, Chicken, and Cheddar Soup

Poblanos, a heat level between an jalapeno and a green bell pepper. Once you roast this peppers they have more of a warm flavor then a hot flavor. Such a warm flavored soup for winter.
Course: Soup
Cuisine: American, Mexican
Author: Catherine's Plates

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.