Restaurant Style Cheesy Poblano Pepper Soup Food

RESTAURANT-STYLE CHEESY POBLANO PEPPER SOUP

Restaurant-Style Cheesy Poblano Pepper Soup image

This delicious soup is quite similar to ones found in well known restaurants. Hope you like spicy!

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 40m

Yield 9

Number Of Ingredients 17

Ingredients

3 (6 inch) corn tortillas
2 tablespoons all-purpose flour
½ teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons vegetable oil
½ cup chopped onion
½ cup fresh poblano chile pepper, seeded and minced
½ teaspoon minced garlic
2 tablespoons margarine
2 cups chicken stock
½ cup half-and-half
⅛ cup cooked and chopped chicken
½ cup shredded Monterey Jack cheese
½ cup fresh poblano chile pepper, seeded and chopped
6 (6 inch) corn tortillas, cut into strips and toasted for garnish

Steps:

Cut the corn tortillas into ninths, place into a food processor and chop until fine. Add the flour, chili powder, cumin, salt and pepper. Blend until tortillas become the consistency of cornmeal. Set aside.
In a large pot over medium heat, combine the oil, onion, 1/2 cup poblano chile peppers and garlic and saute for 5 minutes, or until onions are translucent. Add the butter or margarine and allow it to melt. Add the ground tortilla mixture to the pot and stir well with a wire whip to form a roux. (Note: Do not let it burn.)
While stirring, slowly add the chicken stock. Make sure to scrape the sides and bottom of the pot. Add the half-and-half, bring to a slow simmer and cook for 7 to 10 minutes. (Note: Do not let soup come to a hard boil.)
Turn off heat and allow soup to cool slightly. Stir in the chicken before serving. Top each serving with the cheese, poblano chile peppers and tortilla strips for garnish.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 15.7 g, Cholesterol 12.3 mg, Fat 10.1 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 3.2 g, Sodium 365.7 mg, Sugar 1.1 g

CREAMY POBLANO SOUP

Creamy Poblano Soup image

Make and share this Creamy Poblano Soup recipe from Food.com.

Provided by Cindi F.

Categories Mexican

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 poblano peppers
1 lb ground beef (80% lean)
2 cups fresh corn or 1 (10 ounce) bag frozen corn
2 sliced leeks, from 2 large leeks, white part only
4 cups chicken stock
4 ounces cream cheese
1 teaspoon minced garlic
1 teaspoon dried oregano
1 cup heavy cream
salt and pepper
1 cup monterey jack cheese, shredded

Steps:

Preheat the broiler. Arrange the poblanos on a sheet pan, then position 4-6 inches under the broiler; cook until charred on all sides, turning every few minutes, about 8-12 minutes total. Transfer the poblanos to a bowl, cover tightly with plastic wrap. Let steam for 10 minutes the peel, seed and chop the peppers. Discard the skin, stems and seeds. Set aside. (Can do this one day before).
Add the ground beef to a large pot over medium-high heat. Cook stirring often, until the fat is rendered and the beef has begun to brown, about 8-10 minutes. Using a slotted spoon, remove and set aside, leaving the fat in the pan.
Add the leeks and cook, stirring occasionally about 5 minutes until softened. Add the minced garlic.
Add the chopped poblanos, corn, and oregano and continue to cook until the corn has cooked through, about 5 minutes. Add a little olive oil if mixture seems dry.
Add the chicken stock and cream cheese and simmer until the cheese melts and the flavors meld, about 5 minutes more.
Stir in the cream and the cooked ground beef.
Season to taste with salt and pepper.
Simmer until the soup is warmed through and serve at once.
Top with shredded monteray jack cheese before serving.
Refrigerate any leftovers.

Nutrition Facts : Calories 579.2, Fat 41.5, SaturatedFat 21.5, Cholesterol 148.1, Sodium 472.9, Carbohydrate 26.2, Fiber 3.8, Sugar 6.1, Protein 27.8

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