This soup is so good that Mom and her sous chef, Dad, made it twice in one week. I think it came from the wife of that couple trying to make Waco a place somebody would want to visit. Difficult task, that.
As written, the soup is not very spicy, but that all depends on the poblano peppers, which you can never tell about.
Mom added some corn tortillas for flavor and texture which made a big difference. She also added about half a jar of neighbor Rachel Lopez’s homemade salsa and the soup still wasn’t ver y spicy, and Rachel’s salsa is very spicy. Go figure. So adjust the spice level accordingly depending on how your family likes it.
The second time she made it she added jalapeños which turned out not to be very hot (thanks A&M). We all agreed it could have been spicier, but we like spicy in my family. Highly recommend this recipe.
Creamy Poblano Soup 1 stick unsalted butter 2 cups small-diced onion 4 celery stalks, cut into medium dice 3 carrots, cut into medium dice 2 garlic cloves, minced 3 medium poblano peppers, seeded and cut into medium dice 1-1/2 tsp kosher salt 1/2 tsp freshly ground black pepper 1 tsp ground cumin 1/4 tsp dried thyme 8 cups chicken broth 2 cups heavy cream 3 cups shredded cooked chicken breast 1/4 cup chopped fresh cilantro Tortilla chips and sliced radishes, for garnish In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblanos and sauté, stirring often, until tender, 12 to 15 minutes. Add the salt, pepper, cumin, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer.
Add the broth and cream, bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to meld the flavors.
Use an immersion blender to carefully blend the soup until smooth. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half full and removing the lid slowly after blending. Pour the soup back into the pot.)
Add the chicken and simmer for 15 to 30 minutes to meld the flavors to your liking. Stir in the cilantro.
Serve warm, garnished with tortilla strips and sliced radishes. —kwc— I have made this soup before, and it was very good. I love the fresh cilantro added at the end. If you’re not a cilantro lover use green onions. Or use both.
I can’t remember if I used the zucchini or not but it’s optional anyway. A good and filling soup.
Creamy Chicken Enchilada Soup
1 tablespoon oil 1 onion, diced 2 cloves garlic, chopped 1 tsp ground cumin 1 tsp chipotle powder 2 cups chicken broth 2 cups enchilada sauce 1 can diced tomatoes 1 pound boneless and skinless chicken thighs or breasts 1 can black beans, rinsed and drained 1 cup corn 1 medium zucchini, diced (optional) 4 ounces cream cheese, warmed 4 ounces cheddar cheese, shredded 4 ounces Monterey jack cheese, shredded Salt and pepper to taste 2 tbsp cilantro Heat the oil in a large saucepan over medium-high heat, add the onions and cook until tender, about 5-7 minutes.
Add the garlic, cumin and chili powder and cook until fragrant, about 30 seconds.
Add the broth, enchilada sauce, tomatoes and chicken, bring to a boil, reduce the heat and simmer until the chicken is falling apart tender, about 20 minutes.
Remove the chicken, shred, return to the soup along with the beans, corn, and zucchini and simmer until the zucchini is tender, about 5-7 minutes.
Add the cream cheese, cheddar cheese, Monterey jack cheese and cook until the cheese has melted into the soup, about 3-5 minutes.
Season with salt and pepper to taste, top with cilantro.
—kwc— And since we’re already doing a creamy soup thing this week, here’s an Italian one. You can use either hot or mild Italian sausage. I’d go with the hot kind because I like spicy.
I have seen fennel sold in Rockdale and was surprised about it. You could use some fresh if you can find it or just leave it out all together. Ground is fine.
Creamy Parmesan Italian Sausage Soup 1 pound Italian sausage, casings removed 1 onion, diced 2 cloves garlic, chopped 1/2 tsp ground fennel (optional) 1/2 tsp red pepper flakes (optional) 4 cups chicken broth 1 can diced tomatoes 8 ounces pasta such as ditalini (or any small pasta) 1 tsp Italian seasoning 1/2 cup Parmigiano Reggiano (Parmesan), grated 4 ounces cream cheese (warmed) 1/2 cup heavy/whipping cream Salt and pepper to taste 1 tbsp parsley, chopped (optional) Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.
Add the gar lic, fennel seeds, red pepper flakes and Italian seasoning, mix and cook until fragrant, about a minute.
Add the broth, tomatoes and pasta, bring to a boil, reduce the heat and simmer until the pasta is cooked, al dente, about 6-8 minutes.
Add the Parmesan, cream cheese, and cream, and let the cheeses melt into the soup, about 3-5 minutes. Season with salt and pepper to taste, mix in the parsley.
- Log in or Subscribe to post comments.