buckwheatpaul
03-25-2023, 05:31 PM
Found this recipe and tried it....it is so good!
Chili Relleno Soup
(Cooking Professionally)
Ingredients:
• 5 poblano peppers
• 2 T. light butter (2 flats = regular butter)
• 3 T. chopped onion
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 4 C. chicken broth
• Salt and pepper to taste
• 12 oz. cooked chicken breast shredded (about 2 breasts)
• 8 T. light cream cheese, cut into cubes
• 4 C. shredded cheddar cheese, divided (save 1-1/2 C. for toping)
Directions:
1. Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove or by heating your broiler to high and place the poblanos within a few inches of the broiler and turning to get all sides charred.
2. Place the charred poblanos in a bowl and cover with plastic wrap and allow to cool. Rub the skin to remove as much as possible. Cut out seeds and place in a food processor or blender to finely chop. Set aside.
3. In a large saucepan over medium heat, melt butter. Add onions and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
4. Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add shredded chicken.
5. Add cream cheese and 2-1/2 cups of the cheddar cheese and whisk until smooth.
6. To serve, divide into 6 bowls and sprinkle each with ¼ C. shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but Oh So Good).
Chili Relleno Soup
(Cooking Professionally)
Ingredients:
• 5 poblano peppers
• 2 T. light butter (2 flats = regular butter)
• 3 T. chopped onion
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 4 C. chicken broth
• Salt and pepper to taste
• 12 oz. cooked chicken breast shredded (about 2 breasts)
• 8 T. light cream cheese, cut into cubes
• 4 C. shredded cheddar cheese, divided (save 1-1/2 C. for toping)
Directions:
1. Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove or by heating your broiler to high and place the poblanos within a few inches of the broiler and turning to get all sides charred.
2. Place the charred poblanos in a bowl and cover with plastic wrap and allow to cool. Rub the skin to remove as much as possible. Cut out seeds and place in a food processor or blender to finely chop. Set aside.
3. In a large saucepan over medium heat, melt butter. Add onions and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
4. Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add shredded chicken.
5. Add cream cheese and 2-1/2 cups of the cheddar cheese and whisk until smooth.
6. To serve, divide into 6 bowls and sprinkle each with ¼ C. shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but Oh So Good).