POBLANO CHICKEN CHEESE SOUP
Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.
Provided by BracksFour
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g
CHICKEN POBLANO SOUP
All the familiar flavors of chicken tortilla soup but with the addition of roasted poblanos and tomatillos to give extra heartiness and depth of flavor! An EASY soup, ready in 30 minutes, and a guaranteed family favorite to put on rotation especially for busy weeknights!
Provided by Averie Sunshine
Categories Soup
Time 40m
Number Of Ingredients 19
Steps:
- Preheat your broiler to 500F and place an oven rack on the top rung. Line a baking sheet with foil for easier cleanup.
- To the baking sheet, add the tomatillos, poblanos, and broil them for 5 minutes. Tip - Start working on the soup when the vegetables are roasting.
- Flip, and broil on the other side until blackened, about 5 minutes more. Tip - You may want to take the tomatillos out early as they will blacker faster than the poblanos.
- When blackened, using tongs, immediately add the poblanos to a gallon-sized zip to bag and seal it.
- Add the tomatillos to the canister of a high-speed blender and blend until chunky; set aside.
- After the poblanos have steamed for about 5 minutes in the bag, open it, and remove one poblano. Take the stem off, open it up with a knife, scrape out the seeds, and the slice vertically into thin strips.
- Repeat with the other two poblanos; set aside cleaned and sliced poblanos.
- To a large Dutch oven or similar heavy-bottomed stock pot, add the olive oil, onion, and saute for about 5 minutes over medium-high heat or until the onion ins beginning to soften; stir intermittently.
- Add the garlic, and cook for 1 minute, or until fragrant; stir nearly constantly.
- Add the broth, diced tomatoes, chicken, corn, chili powder, smoked paprika, salt, pepper, add in the blended tomatillos, the sliced poblanos, and simmer uncovered for about 15 to 20 minutes.
- Taste your soup. If it needs anything to help balance the flavors, add it now. Salt and pepper are likely necessary. If it tastes at all flat or dull, you likely need salt. Plus, garnishing with a hearty squeeze of lime juice really helps do wonder for the flavors.
- Garnish with limes/lime juice, cilantro, avocado, and crema. All garnishes are optional however not really on the lime juice and cilantro; they are more fundamental than optional.
- Serve immediately. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave or as desired.
Nutrition Facts : Calories 214 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 339 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHICKEN POBLANO CHOWDER
A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.
Provided by PalatablePastime
Categories Chowders
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
- Add stock, cilantro and chicken and cook several minutes more.
- In a saucepan, melt butter and add flour.
- Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
- Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
- Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
- Blend in the cream and hot sauce, remove from heat, and serve.
Nutrition Facts : Calories 393.9, Fat 25.3, SaturatedFat 11.5, Cholesterol 81, Sodium 611.9, Carbohydrate 24.4, Fiber 2.5, Sugar 6.1, Protein 17.6
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.
POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
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JOANNA GAINES' CREAMY CHICKEN POBLANO SOUP RECIPE
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- 1. In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic and poblanos and sauté, stirring often, until tender, 12-15 minutes. Add the salt, pepper, cumin and thyme and sauté until caramelized and fragrant, 3-5 minutes longer.
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