A delightfully warming soup for a cold winter’s day.
Are you having a cold, bone chilling day? Want to just turn off the lights, light a fire in the fireplace and curl up with a blanket and a good bowl of soup and glass of wine? The day I made this soup that is the type day we were having — today it’s 76° here in our part of Texas.
I came across this soup recipe quite a few years ago; back when a friend of mine and I thought we wanted to open a tea room and I envisioned serving this soup in small cups along with some tiny little finger sandwiches and other savories. Am I ever glad I got that out of my head; we would have been working 24/7 and I would not have had a minute to do anything else.
Making soups has become an obsession with me; like my Winter White Vegetable Soup that I had on vacation in Mexico one year. I looked for two years trying to come up with a recipe before stumbling on one from England that I’m sure some little grey-haired lady living in a quaint little cottage posted one dreary, rainy afternoon. After making my changes, I feel like I matched or surpassed the soup I had in Mexico.
Then there was the Egg Flower Soup we had once while on a ski trip in Park City, UT. The soup was nothing more than egg drop soup but there were tiny miniature corn slices floating in the soup which looked just like little flowers. I added some shreds of fresh spinach to an egg drop soup recipe, a tiny bit of minced chicken and went to the salad bar at the local grocery and bought 2 tiny ears of corn (didn’t want to waste money on a whole can) and created a great little soup. (You can try that one without a recipe).
There are several more recipes I have had laying around for years that I want to post during the next several cool, damp, dreary, cold, maybe snowy, maybe icy months. Wherever you live, whatever climate you are experiencing I think you will enjoy this Creamy Chicken Poblano Pepper Soup and the soup recipes that will be coming.
Love the ingredients in this soup.
Put tortillas, flour and spices in food processor and process until smooth and powdery.
I roasted the green chiles, peeled and chopped. You can omit this step since they get sautéed with the onions; but I like the taste of the charred peppers in the soup.
Add in the crumb mixture, stir until the flour has cooked for 2-3 minutes. Then add in the broth and other ingredients.
Look at that cute little lime butterfly.
Creamy Chicken Poblano Pepper Soup
6-6″ corn tortillas
2 Tbsp. flour
1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt and pepper
2 Tbsp. oil
1/2 c. diced onions
1/2 c. poblano peppers, diced, plus more for garnish
1/2 tsp. garlic, chopped
2 Tbsp. butter
3 c. chicken stock
1/2 c. Half & Half
1 c. roasted or cooked chicken, or more
1/2 c. Monterey Jack Cheese
sour cream, optional for garnish
chopped avocado, optional for garnish
Cut 3 of the tortillas into thin strips and fry in oil until crisp. Drain and reserve for garnish.
Cut the 3 tortillas into pieces; place in food processor and process until fine crumbs. Add the flour, chili powder, cumin, salt and pepper.Blend to the consistency of cornmeal.
Place oil in large pot over medium high heat. Add the onion, 1/2 cup poblano pepper and garlic. Saute until onion is clean. Add butter and let melt. Add the tortilla-flour mixture to the pan and mix to form a roux. Cook this for 4-5 minutes, stirring with a whisk. Do not let the mixture burn.
While stirring slowly, add stock, scraping down the sides and bottom often. Add the Half & Half. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool.
Add the chicken to the cooling soup. When ready to serve, rewarm gently. Ladle the soup into bowls and top with shredded cheese, diced poblano peppers and some tortilla strips. Sour cream and chopped avocado would also make a great garnish.
Makes 6 servings.