Poblano Pepper Soup
April 16, 2010 § Leave a comment
My favorite soup used to be clam chowder. Okay, that’s a chowder, not a soup, but you get my drift. The first time the hubby came up with this, there wasn’t any left after I was done with it. And I’ve asked for it on many occasion since then. It’s so good!
We do use the optional jalapeno’s, since we use spicyness instead of extra salt. Personal preference of course. You really need to try this for yourself…in fact, I want some right now.
(Pic shown with Roasted Pepper Stuffed Chicken Breasts, which you can find here!)
1 T. oil
2 cloves garlic, minced
1 medium yellow onion, diced
1 roasted red bell pepper, diced
1 roasted green bell pepper, diced
1/2 a roasted jalapeno, diced (optional)
2 roasted poblano chilies, diced
5 cups chicken broth (we use low sodium, but you don’t have to)
2 T. lime juice
1 tsp. cumin
1 tsp. chili powder
1 T. fresh cilantro
salt and pepper to taste
1 cup cheddar cheese
Not familiar with “roasting” peppers? I just happen to have a tutorial to help you through this process. Don’t worry, it’s easy and worth the time. *click here*
Back to our recipe:
Add 1 tablespoon oil to a sauce pot and saute onions and garlic for 5 minutes. Add the roasted red and green bell pepper, jalapeno, poblanos, chicken broth, lime juice, cumin and chili powder. Simmer for 20 minutes.
Get out your immersion blender, and whip everything into a nice puree. No immersion blender? Carefully put into a food processor (hot hot hot!) and puree away, then add back to your saucepot.
Now it’s time to add one tablespoon of the fresh cilantro.
Continue simmering for another 20 minutes. Add one pint of of real whipping cream, and simmer for another 30 minutes.
Taste for seasoning. Whisk in your cheddar cheese, stirring continually, until it’s melted.
Garnish with green onions, fresh cilantro, and serve.