It has been so cold here in Chicago. Will spring ever arrive? What to do? Warm ourselves from the inside out. That’s right – Soup! 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). For those of you who think all peppers are hot, this is not true and this is a very mild pepper. The best way to describe a poblano pepper is smoky with just a little bit of bite. 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! |
Responses
comments – I answer every one.
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