Guadalajara Cream Of Poblano Soup Recipe Recipe For Chicken

CREAM OF POBLANO SOUP

Steps:

• Cut three tortillas into ninths; place in food processor and chop until fine.
• Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
• Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
• Add butter and let it melt.
• Add tortilla-flour mixture to the pan and mix to form a roux.
• Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
• While stirring, slowly add broth, scraping down sides and bottom often.
• Add half and half, bring to a slow simmer and cook 7-10 minutes.
• Do not let soup come to a hard boil.
• Turn off heat and let cool a bit.
• Add chicken before serving.
• Top each serving with shredded cheese, diced poblano pepper and tortillas strips.

POBLANO CHICKEN CHEESE SOUP

Steps:

• Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
• Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
• Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
• Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

ROASTED POBLANO SOUP

Steps:

• Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
• Add 3 tablespoons butter to a saucepan on medium heat. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened. Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
• Add 3 tablespoons flour to the onion mixture and combine well. Add 4 cups of stock along with 2 teaspoons Mexican oregano (optional), a pinch of cumin (optional), 1/2 teaspoon salt, and freshly cracked black pepper. Stir well. Simmer for 7-8 minutes.
• Once the poblano peppers have cooled a bit, pull off as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the saucepan.
• Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
• Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt but keep in mind the salt level will depend on which stock you use.
• Serve immediately but don't forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
• The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer. Other options for acidity: lemon/lime juice or vinegars.
• Store leftovers in an airtight container in the fridge.

POBLANO CHILE PEPPER SOUP

Steps:

• Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
• In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.

CREAM OF POBLANO SOUP

Steps:

• 1. Cut three tortillas into ninths, place in a food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistence of cornmeal.
• 2. Place oil in stockpot over medium-high heat. Add onion, poblano pepper and garlic. Saute until onion is clear. Add butter and let it melt.
• 3. Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4-5 minutes, stirring with a wire whisk. Do not let mixture burn. While stirring, slowly add stock, scraping down sides and bottom often. Add half and half. Bring to a slow simmer and cook 7-10 minutes. Do not let soup come to a hard boil.
• 4. Turn off heat and let cool. Add chicken before serving. Top each serving with shredded cheese and tortilla strips.

GUADALAJARA SOUP

Steps:

• Sort and wash the beans. In a large saucepan over medium heat, add the beans and enough water to be 2 inches above beans. Bring to a boil for 2 minutes and remove from heat. Cover, allow to soak for 1 hour and drain.
• In a large Dutch oven over medium high heat, saute the ribs in oil until browned. Remove ribs from Dutch oven and set aside. Add the onion and garlic and saute for 5 minutes, or until tender. Add the beans, ribs, broth, water, chili powder, oregano, cumin, salt, ground black pepper and fresh cilantro. Cover and simmer 1 1/2 hours, or until meat is tender.
• Remove the ribs, allow to cool and remove meat from the bones. Return meat to broth. Chill the broth until the fat rises to the surface and remove the fat. Bring back to a boil and reduce heat to low. Cover and simmer for 30 minutes.

CHEESY POBLANO CHICKEN ENCHILADAS

Steps:

• Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.
• Stir the remaining soup and the milk in a small bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.
• Bake for 30 minutes or until the enchiladas are hot and bubbling.