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 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
ROASTED POBLANO-ASIAGO CHEESE SOUP
Asiago melts into the soup well as it doesn't become stringy and difficult as some cheeses can do when added to hot soups. Recipe adapted from one by: Chef Matthew Dunn, Stephan Pyles (restaurant), Dallas.
Provided by gailanng
Categories Cheese
Time 30m
Yield 7 cups
Number Of Ingredients 14
Steps:
- In a mixing bowl, mix the flour and butter with a fork until the flour is totally incorporated.
- (Note: Before you begin Step #2, you may consider sautéing the problanos, onions, tomatillos and garlic in a little oil or butter prior.) Place the poblanos, onion, tomatillos, garlic, chicken stock, cream and milk in a pan and bring to a boil. Whisk in the flour and butter mixture and continue to whisk until lumps of flour disappear. Cook over medium heat until the mixture thickens. While stirring, add spinach, Asiago cheese and cilantro and continue to cook for 30 seconds. Transfer to a blender in batches and blend until completely smooth.
- Season with salt and pepper and keep warm. Ladle the soup into warm bowls and garnish with tortilla strips and Pico de Gallo, if desired, or sprinkle with additional chopped cilantro.
Nutrition Facts : Calories 229.8, Fat 16.7, SaturatedFat 9.9, Cholesterol 52, Sodium 178.8, Carbohydrate 15.8, Fiber 1.7, Sugar 4.1, Protein 5.7
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