Chicken Poblano Soup

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Earlier this week, I introduced you to my giant poblano pepper plants and many of my favorite ways to serve/eat roasted poblanos. In that blog, I picked, roasted, peeled and chopped 6 peppers to get this beautiful pile of chiles:

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Every one of those babies went into a big pot of Chicken Poblano Soup! This is a “from scratch” recipe. Cooking the chicken, making the broth, and roasting the poblanos, are the way to get the best and freshest flavors into your soup. However, I do know how much time that takes. You can buy the broth. You can use canned green chiles. However, I would highly recommend cooking the chicken yourself. Doing that one extra step will make a huge difference in the flavor and quality of your soup.

Put a whole chicken in a slow cooker with a drizzle of olive oil, a bay leaf, salt and pepper. Turn the slow cooker on the lowest setting and let it do its thing all day long. When you remove the chicken from the slow cooker, it should fall apart. Set the pieces aside until cool enough to handle. Separate the bones and skin from the meat and discard. Chop the meat into bite-sized pieces. Strain the broth that is left in the slow cooker and measure for the soup.

For instructions on how to roast a chicken in the oven, click here.
For instructions on how to make your own chicken broth, click here.

That being said …

Chicken Poblano Soup

6 poblano peppers or 2-3 4 oz. cans diced green chiles
8-10 cups chicken broth
3 cups diced cooked chicken
2 tablespoons butter
2 tablespoons olive oil
2 cups diced onion
4 large cloves of garlic, minced
1 cup diced carrots
3 tablespoons flour
1/4 teaspoon cayenne pepper
1/4 teaspoon chipotle powder
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 or 2 cans (14.5 oz) white (cannellini) beans, drained and rinsed
1 cup frozen corn
sour cream
fresh cilantro
lime wedges

Roast, peel, remove seeds, and chop the poblano peppers (instructions). 

Heat butter and olive oil in a large stock pot or dutch oven. Add onions, garlic and carrots. Cook over medium heat until onion is tender (5-6 minutes). Sprinkle flour, cayenne pepper, chipotle powder, Mexican oregano, cumin, salt and pepper over vegetables and continue to cook, stirring constantly, for 2-3 minutes. Add poblano peppers (or chiles), chicken, broth, beans, and corn. Bring soup to a boil, then reduce heat to medium-low. Allow soup to simmer 10-15 minutes.

Serve with a teaspoon of sour cream, diced fresh cilantro, and a squeeze of lime juice.

As always, soup is better when it has had a day to rest.

Aren’t we all?

 


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Anita Hinkeldey McVey

From the farm in Alta ... to college in Ames ... to the suburbs of Des Moines in Waukee ... I am an Iowa girl through and through. I married the cute, but quiet, guy who made me laugh out loud in Statistics class and we have two awesome, but terribly sarcastic, boys. In 1999, I quit my research job to be home with those active boys. Staying home allowed me to spend more time preparing meals, trying new recipes and striving to serve healthier options for my family. Now that my boys are men ... well, "adults" anyway ... and my husband still appreciates what I accomplish at home, I have time to explore my creative side and knock "writing a blog" off my bucket list. I love trying new things, traveling, gardening, reading and clean countertops. I love baseball (watching, not playing) and concession stands. Choosing a favorite food is impossible but if I was forced to pick just one, it would be pie! I thank God that He has led me to this place. Here's to a new adventure and hopes that others will be able to use what I post to discover the benefits of family meals and living a picnic life.

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