Chicken Poblano Soup is a tasty way to incorporate some fresh peppers into your diet. I decided to whip up a quick soup today and started out with a trip to the supermarket. Chicken, poblano peppers, limes, cilantro, corn tortillas and some grated Mexican blend cheese were the main ingredients. I picked up a couple of ears of some really sweet fresh corn some avocados and some black beans too.
The first thing to do was to roast the poblanos at 450 F and peel and de-seed them. Good Chicken Poblano Soup requires the chicken to be tender and not overcooked, so I simmered trimmed breast halves slowly in chicken stock, until just done. Onion, celery, carrot, roasted garlic and cilantro went into the stock pot and sautéed until tender. Spices included salt, pepper, cumin, Mexican oregano and a bit of fresh squeezed lime juice. The chicken stock went on top of the vegetables while I pureed the roasted poblanos. Poblanos -> in the pot and simmer until thoroughly heated. Rinsed black beans -> in the pot, and simmer awhile longer. Lastly a mixture of cream, milk and a little bit of flour – > in the pot too!. Simmer again.. Finally it’s Chicken Poblano Soup.
Serve with fried tortilla strips, avocado slices, grated cheese and chopped cilantro. Hot corn tortillas on the side and you have a hearty meal.
I love those rice cakes! I will definitely be trying this recipe at home. Do you think it would taste good without the chicken?
A vegetarian Poblano Soup would be good, but you would need to have a good vegetable stock base to start with. Try it and let us know how it turns out