10/25/2020
Ok folks. My first recipe share. Creamy Roasted Poblano Chicken Soup. One ask.. If you use the recipe, follow my page and share from this page. Brings me followers and you can wow your family friends with this delicious soup!
So my recipes are in instruction format. Not the traditional way. This is how I made it. But have fun. Substitute chorizo, add tortilla strips, black beans whatever. Here goes...
Prep:
Roast Two Poblano peppers until charred and blistered. Remove skin/seeds and dice.
Roast corn kernels (frozen/fresh/canned, I used one can) in a frying pan until brown and toasted. (Should smell like popcorn)
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In a large stock pot, brown quarter cup of flour and 1/4 cup of butter. Once the butter is cooked add 8 cups of chicken stock (or vegetable) and stir until smooth..
Add diced poblanos, corn, and a can of fire roasted tomatoes. Let simmer until corn is cooked. Dice the amount of cilantro you like (optional), and add to broth.
Add cumin, salt and chipotle powder to taste. You can make it spicier, saltier, whatever you want! Squeeze in the juice of one fresh lime.
Add shredded chicken. I used canned chunk. You can use rotisserie, grilled, frozen chicken strips or shred your own. Simmer and taste. Make the flavors you want come forward. More lime? Go for it! Little more spice? Ole! 😂
Once you have the flavor you want... wait for it. ONE CUP OF HEAVY CREAM! That’s right. Love your life. Pour it in, lower heat and stir gently. If it’s not thick enough, you can use a corn starch slurry to thicken.
Garnish with thin sliced fresh jalapeños, sour cream, cojita cheese. Whatever. I hope this soup warms your soul.
