Poblano Chicken Cheese Soup Recipes

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.

POBLANO SOUP

Steps:

• Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
• While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
• Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
• Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
• Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
• Garnish with the pepitas, diced poblano and grilled Cotija cheese.

DELICIOUS CHICKEN POBLANO

Steps:

• Shake pepper and thyme on chicken breasts.
• Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
• Set aside in a baking dish and preheat oven to 375 degrees.
• In a saute pan, melt butter and saute onion and poblano peppers till soft.
• Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
• Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
• Turn on blender and puree, leaving some of the texture- set aside.
• Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
• Take the remainder of the peppers and onion and place them on top of the chickens.
• Cover the top with cheese and lightly sprinkle thyme on top of everything.
• Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
• Serving suggestion: With rice!