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
MEXICAN CHICKEN SOUP WITH JALAPENO DUMPLINGS
I just had to share this recipe because my whole family thought it was absolutely delicious! It's a filling and comforting twist on traditional chicken soup. Don't be afraid of the jalapeno, the heat factor is pretty mild. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (2-1/4 quarts plus 12 dumplings).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute chicken in 1 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, saute onion and chili powder in remaining oil until onion is tender. Add the broth, tomatoes, beans, corn and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in reserved chicken., In a small bowl, combine the biscuit mix, cilantro and cumin. Stir in milk just until moistened. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 321 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 992mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.
BROTHY CHICKEN SOUP WITH HOMINY AND POBLANO
This vibrant, hearty weeknight chicken soup is reminiscent of pozole, and achieved in record time. It starts with a base of onion and poblano pepper spiced with cumin, coriander and oregano. Broth is added, chicken thighs are simmered, then shredded, and cooked hominy is added for heft (though cooked rice would work equally well). The toppings stray from tradition: Crumbled tortilla chips provide crunch, as do snappy radishes; richness comes in the form of avocado or sour cream. Lay out bowls filled with various garnishes and let guests assemble as they like.
Provided by Colu Henry
Categories dinner, easy, weeknight, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and poblano and cook, stirring occasionally, until they have softened without taking on any color, 4 to 6 minutes. Add the garlic, cumin, coriander, oregano and red-pepper flakes, if using, and cook, stirring frequently, until the garlic and spices are fragrant, about 1 minute more. Season well with salt and pepper.
- Add the stock and chicken and bring to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes. Using tongs or a slotted spoon, transfer the cooked chicken to a cutting board. When cool enough to handle, shred the meat.
- Add the shredded chicken back to the pot along with the hominy and allow everything to simmer together for 5 to 10 minutes more. Season to taste with salt and pepper.
- Ladle into soup bowls. Serve with limes, for squeezing on top, and bowls of optional garnishes.
CHILI CHICKEN SOUP WITH CILANTRO DUMPLINGS
Honorable Mention Bisquick® Recipe Contest 2010! Try a new take on delicious dumplings with chiles, cumin and cilantro to create an extra yummy soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 5
Number Of Ingredients 11
Steps:
- In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.
- Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and chile. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.
Nutrition Facts : Calories 400, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 2 g, Protein 33 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 5 g, TransFat 2 g
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
CHICKEN POBLANO SOUP WITH CILANTRO JALAPENO DUMPLINGS
Steps:
- In a large, heavy duty pot over med high heat, add chicken broth, carcass, thyme, bay leaf, poblanos, jalapenos, salt and pepper. Bring to a boil, and let simmer for 30 min. Meanwhile, in a medium saucepan over med heat, melte butter, add onion, celery, carrots and parsnips. Saute until tender about 10 min. When the stock is cooked, remove bones, thyme, bay leaf and discard. Add 1/2 cup of sauteed vegetables. Carefully puree the soup. Add remaining veggies and cooked chicken. Bring soup to a steady simmer DUMPLINGS In a large bowl, sift flour baking soda and salt. Add cilantro, pepper and butter; combine so all butter is incorporated. Stir in buttermilk to form a soft dough,. Drop small spoonfuls of dough into lighly simmering broth, spacing evenly. Cover, and simmer until dumplings are firm about 6 min. Garnish with cilantro
CHICKEN, POBLANO AND CORN TORTILLA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, scallion whites, poblanos, 3/4 cup corn and the olive oil in a large pot over medium-high heat. Season with a big pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 5 to 7 minutes. Add the tortillas and coriander and cook, stirring, until combined, about 1 minute. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until the chicken is cooked through, 12 to 15 minutes. Remove the pot from the heat; remove the chicken to a plate.
- Working in two batches, transfer the soup to a blender and carefully blend until very smooth (the liquid will be very hot). Clean out the pot and return the soup to the pot; season with salt.
- Shred the chicken with your fingers. Thin the sour cream with 1 tablespoon water. Heat the remaining 1/2 cup corn in the microwave until just hot, about 30 seconds.
- Divide the soup among bowls. Top with the sour cream, chicken, corn and scallion greens.
DELICIOUS CHICKEN POBLANO
Make and share this Delicious Chicken Poblano recipe from Food.com.
Provided by piranhabriana
Categories Chicken Breast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 913.6, Fat 76.7, SaturatedFat 42.7, Cholesterol 290.5, Sodium 494.5, Carbohydrate 15.1, Fiber 3.7, Sugar 3.6, Protein 43.9
CHICKEN, CORN AND POBLANO SOUP
Make and share this Chicken, Corn and Poblano Soup recipe from Food.com.
Provided by Brookelynne26
Categories South American
Time 45m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Roast the poblano over an open flame turning regularly for about 5 minutes, or until blackened all over. This can also be done under the broiler for 10 minutes. Make sure the chile is about 4 inches from the flame. Cover the poblano chile with a towel once rit has finished roasting.
- Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic about 8 minutes, or until onion starts to look translucent. Press the onion and garlic against the side of the pan with a slotted spoon trying to leave a fair amount of oil in the pan. Set the pan aside for later use.
- Transfer the garlic and onion to a food processor or blender. Add the corn, cornstarch and 1 1/2 cups milk. Puree.
- Strain the soup through a medium mesh strainer into the saucepan. Heat over medium and whisk often as the soup comes to a simmer.
- Once the chile is cool enough to handle, rub off the blackened skin. Pull out the stem and seeds. Rinse to remove any remaining bits. Cut into a 1/4 inch dice and stir into soup along with the chicken and remaining milk.
- Simmer until the chicken is cooked through, about 10 minutes. Season with salt to taste and serve garnished with cilantro.
Nutrition Facts : Calories 409.9, Fat 14.4, SaturatedFat 6.4, Cholesterol 83.5, Sodium 180.7, Carbohydrate 42.1, Fiber 3.4, Sugar 1.4, Protein 31.9
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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.
- 2. Add the broth and cream, bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15-20 minutes to meld the flavors.
- 3. Use an immersion blender to carefully blend the soup until smooth. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half full and removing the lid slowly after blending. Pour the soup back into the pot.)
- 4. Add the chicken and simmer for 15-30 minutes to meld the flavors to your liking. Stir in the cilantro.
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