This Creamy Poblano Chicken Rellenos Soup combines the smoky flavor of roasted poblanos with a rich and creamy base, making it a comforting and flavorful dish. The addition of chicken and a hint of spice from the jalapeno gives it a satisfying and hearty touch, perfect for warming up on a chilly day.
Ingredients:
- 1 onion, chopped: The onion adds a base of sweetness and depth to the soup.
- 6 or more cloves of garlic, chopped: Garlic provides a robust flavor that complements the smokiness of the poblanos.
- 1 jalapeno, gutted & diced: Adds a mild heat to the soup, which can be adjusted according to your preference.
- 1/2 cup flour: Used to thicken the soup, giving it a hearty consistency.
- 4 poblano peppers, roasted, peeled, gutted & chopped: The star of the dish, poblanos bring a smoky and slightly spicy flavor.
- 2 cups chicken broth: Forms the base of the soup, adding a savory depth.
- 2 cups half & half: Provides creaminess and richness to the soup.
- 1 (8 oz) cream cheese: Adds a smooth texture and tangy flavor.
- 1 chicken breast, seasoned, cooked & shredded: Makes the soup more filling and adds protein.
Instructions:
- Roast the Poblanos:
- Begin by roasting the poblano peppers. You can do this directly over a gas flame or by placing them under the broiler in your oven. Turn them frequently until the skins are blackened and blistered.
- Once roasted, place the peppers in a bowl and cover them with plastic wrap. Allow them to steam for about 10 minutes. This will make peeling the skins easier.
- After steaming, peel the skin off the peppers, remove the seeds, and chop them into small pieces. Set aside.
- Prepare the Soup Base:
- In a large pot, heat the neutral cooking oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the chopped garlic and jalapeno to the pot, and sauté for another 2-3 minutes until fragrant.
- Make the Roux:
- Sprinkle the flour over the onion, garlic, and jalapeno mixture. Stir well to coat the vegetables evenly with the flour.
- Cook the mixture for about 2 minutes, stirring constantly, to eliminate the raw taste of the flour.
- Add the Liquids:
- Gradually pour in the chicken broth while stirring to prevent lumps from forming. Continue stirring until the mixture is smooth and starts to thicken.
- Add the half & half to the pot, and bring the mixture to a gentle simmer. Stir frequently to ensure the soup doesn’t stick to the bottom of the pot.
- Incorporate the Cream Cheese:
- Cut the cream cheese into small cubes and add them to the soup. Stir until the cream cheese is fully melted and integrated into the soup, creating a smooth and creamy texture.
- Add the Chicken and Poblanos:
- Add the shredded chicken breast and the chopped roasted poblano peppers to the soup. Stir well to combine all the ingredients.
- Simmer and Serve:
- Allow the soup to simmer on low heat for about 15-20 minutes, letting the flavors meld together.
- Taste the soup and season with salt and pepper as needed.
- Garnish and Enjoy:
- Ladle the soup into bowls and garnish with finely chopped scallions and toasted sesame seeds for added flavor and crunch.
- Serve hot, and enjoy the smoky, creamy goodness of this comforting soup.
Serving Suggestions:
- Toppings: Consider adding a dollop of sour cream, crumbled queso fresco, or a sprinkle of shredded cheddar cheese for an extra layer of flavor.
- Sides: Serve with warm, crusty bread or a side of tortilla chips for dipping.
This Creamy Poblano Chicken Rellenos Soup is a delightful blend of rich, creamy, and smoky flavors, making it a perfect dish for a cozy meal. Whether you’re serving it as a starter or a main course, it’s sure to be a hit with anyone who loves a hearty and flavorful soup. Enjoy!
