CREAMY CHICKEN POBLANO PEPPER SOUP
CREAMY CHICKEN POBLANO PEPPER SOUP
Make the soup only leaving out the cream at the end. Freeze in small portions. When reheating, heat on a medium heat and when the mixture is just below a boil add in the cream to finish the soup and garnish as desired.
INGREDIENTS
- 3 poblano peppers
- 3 chicken breasts bone in and skin on
- 1 teaspoon kosher salt divided
- 1/4 teaspoon coarse black pepper
- 2 tablespoons canola oil
- 1/4 cup butter
- 1/4 cup flour
- 8 cups chicken broth
- 16 ounces roasted corn frozen
- 2 cans black beans 15 ounce cans
- 2 red bell peppers diced finely
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 lime juiced
- 2 tablespoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup half and half or heavy cream
- 1 jalapeño thinly sliced
INSTRUCTIONS
- Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat the oven to 425 degrees.
- Season the poblano pepper and chicken with the canola oil, half the salt and pepper and put onto a baking sheet lined with foil.
- Roast for 25-30 minutes or until charred peppers and cooked through chicken.
- While the food is roasting start the soup by adding in the butter and flour into a large stockpot.
- Cook the mixture while whisking for about a minute before adding in the chicken broth.
- full instruction click HERE
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