ROASTED POBLANO WHITE CHEDDAR SOUP
Roasted Poblano White Cheddar Soup is total comfort food! The smokey warmth of poblano peppers mixes with sharp cheddar and the perfect spices in this creamy, flavorful soup that is worthy of a restaurant!
Provided by Rachel Farnsworth
Categories Soup
Time 1h15m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the olive oil over medium-high heat.
- Saute onions in oil for about 5 minutes until softened, stirring occasionally. Add in garlic and cumin and let toast for 1 minute.
- Pour in chicken broth and season with salt. Add in diced poblanos. Heat to a simmer.
- Pour in heavy cream. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to saucepan.
- In a small bowl, toss shredded cheese with cornstarch. Over medium heat stir cheese into the pureed soup until melted. Heat until cheese is completely melted and soup thickens slightly.
Nutrition Facts : Calories 277 kcal, Carbohydrate 9 g, Protein 12 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 55 mg, Sodium 1000 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
CHILI CHEESE SOUP
To cut down on last minute preparation, Kyle Gray chops the vegetables from this rich soup the night before and stores them in the fridge. "It has become one of our favorite comfort foods," notes the Glendale, Arizona cook.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.
Nutrition Facts : Calories 294 calories, Fat 22g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 1107mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 10g protein.
CHEDDAR CHILI SOUP
Easy to make and a nice change from your standard soups. This is great served with a loaf of crusty bread or tortilla chips! A flavorful choice!
Provided by MMers
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In saucepan, heat oil over medium heat.
- Cook onion until soft.
- Add garlic, jalapeno pepper, chili powder and cumin.
- Continue cooking for about 2 minutes.
- Add potatoes and stock; bring to boil.
- Cover and cook for about 15 minutes.
- Add 1/2 of the kidney beans.
- Transfer to blender or food processor and puree until smooth.
- Return mixture to saucepan over medium heat.
- Add 2 cups of the cheese, remaining kidney beans, milk, corn, salt and pepper.
- Cook, stirring, for about 10 minutes until cheese is melted and soup is heated through.
- Garnish with green onion and rest of cheese.
MASHED POTATOES WITH CHEDDAR CHEESE AND POBLANO CHILIES
Categories Milk/Cream Pepper Potato Side Quick & Easy Cheddar Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.
- Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; return to same pot. Add milk and butter and mash potatoes well. Mix in cheese and chilies. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir over medium-low heat to rewarm before continuing.) Transfer potatoes to bowl and serve.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
CHEDDAR CHEESE AND POBLANO CHILI SOUP
OMG! So delicious. From BHG. You can so substitute canned or fresh green chile, saves time and is still very good. Poblanos are a little more robust in flavor however.
Provided by loveleesmile
Categories < 4 Hours
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Sauté 2 minutes or until soft. Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
- Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add chiles. Season with salt and lime juice. Pour into soup bowls and serve immediately.
Nutrition Facts : Calories 280.9, Fat 19.1, SaturatedFat 11.6, Cholesterol 52.3, Sodium 302.9, Carbohydrate 12.6, Fiber 0.9, Sugar 2.4, Protein 15
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