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It has been so cold here in Chicago. Â Will spring ever arrive? Â What to do? Â Warm ourselves from the inside out. Â That’s right – Soup! Â As most of you know, I love Mexican food and have really come to like, appreciate and use peppers in so many things I make.
I think the poblano is the most versatile of all peppers (I say that today). Â For those of you who think all peppers are hot, this is not true and this is a very mild pepper. Â The best way to describe a poblano pepper is smoky with just a little bit of bite. Â What is your favorite pepper?
Ingredients
- 3 poblano chiles
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 29 oz can of crushed tomatoes
- 1/4 cup chopped cilantro leaves
- 1/2 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 3 cups coconut milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 3 cups shredded cheddar cheese
Directions
| 1. | Preheat the broiler. Place the poblano chiles on a small rimmed baking sheet. Broil for about 10 to 15 minutes, turning the chiles occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chiles, remove the seeds, and dice. |
| 2. | Heat the oil and butter in a large saucepan over medium-high heat. Add the onion and cook for about 3 minutes, until tender and translucent. Add the garlic, tomatoes, and cilantro and cook for 2 minutes, until the tomatoes soften. Add the flour and cook for 2 minutes, stirring constantly, until the flour is absorbed into the mixture. Stir in the chicken broth, coconut milk, salt, pepper, and oregano and bring the soup to a simmer. Simmer for about 15 minutes, stirring occasionally, until the soup is thick and creamy. |
| 3. | Add the roasted poblano chiles and cheese to the soup and stir until the cheese is completely melted. Ladle the soup into bowls. Enjoy! |
Looks fantastic but in step, it says to add cream and there is no cream on the ingredient list
Thank you for catching that error. I just fixed it. The only “cream” was the coconut milk. Gives you the creaminess in the recipe without the fat of the cream.
Oh yum, I could go for a big bowl of that right now looking out at the snow on the ground here!!
This soup sounds absolutely incredible, a great pairing of flavors! Great job 🙂
Happy Blogging!
Happy Valley Chow