Creamy Roasted Poblano Soup Recipes

CREAM OF POBLANO SOUP

Steps:

• Cut three tortillas into ninths; place in food processor and chop until fine.
• Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
• Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
• Add butter and let it melt.
• Add tortilla-flour mixture to the pan and mix to form a roux.
• Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
• While stirring, slowly add broth, scraping down sides and bottom often.
• Add half and half, bring to a slow simmer and cook 7-10 minutes.
• Do not let soup come to a hard boil.
• Turn off heat and let cool a bit.
• Add chicken before serving.
• Top each serving with shredded cheese, diced poblano pepper and tortillas strips.

CREAMY ROASTED POBLANO SOUP

Steps:

• 1. Add all of the ingredients in a blender and blend until smooth.
• 2. Pour contents into a medium pot and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes stirring occasionally.
• 3. Taste and adjust seasonings according to taste. Remove all seeds before blending the Poblano peppers by running them through cold water but only for a few seconds in order to maintain the charred flavor. Chicken bouillon gives this dish a distinct flavor. You can use salt instead but the flavor will be slightly different.