Chicken and Roasted Poblano Pepper Soup

I really love it when the weather turns cool. I have to wait a while because I'm so far south, but it's worth it. The cool weather makes soup so much more enjoyable to me. I love making hearty soups, chili, and big pots of beans accompanied by mountains of warm, buttery cornbread. Excuse me while I wipe the drool off of my keyboard!

I seem to have a thing here lately with Poblano peppers. Poblano peppers are lovely, dark green, mild chili peppers. If you ever eat chilies rellenos at your favorite Mexican restaurant, then you have eaten them. Occasionally you might find a spicy one, but usually they are mild and full of flavor.

This soup was inspired by my latest pepper kick, a whole stack of soup recipes, and cool weather. It makes a BIG pot of soup, so if you are feeding only 2-3 people, you might want to cut it in half or freeze part for later. But my best advise is to make it a day ahead and enjoy it the next day. It is one of those dishes that gets better the next day because the flavors have longer to "marry." Regardless, I heartily recommend this yummy soup. Enjoy!

Chicken & Roasted Poblano Pepper Soup

1/4 cup olive oil
1 teaspoon cumin
1/2 teaspoon thyme
salt and pepper, to taste
1 bunch cilantro, chopped
4 cloves fresh garlic, minced
1 medium onion, chopped
2 cups diced or chopped carrots
3 Poblano peppers, fresh
3 quarts low-sodium chicken broth
1 roasted chicken
2 cups frozen sweet corn
1cup long grain rice, uncooked
1/4 cup butter, melted
1/4 cup flour
shredded Monterey Jack cheese (optional)

 

Wash and dry the fresh Poblano peppers. Place them on a broiling pan, and place in the broiler. Turn peppers once the tops of their skins have bubbled and blackened. This will take just a few minutes. Allow both sides to bubble and blacken.

Remove from broiler and immediately place in a paper or plastic bag. Seal and allow to sit for 20 minutes. After steaming for 20 minutes, remove the blackened skin, stems, seeds, and veins of the peppers. Dice the peppers and reserve.

Preheat a large saucepan. Add olive oil, diced carrots, and onions. Stir and cook until soft. Add garlic, cumin, thyme, poblanos, cilantro, and salt and pepper. Stir and cook for 3-4 more minutes. Add chicken broth, corn, and the diced meat from one roasted chicken. Cover and bring to a simmer. Add rice, stir, and simmer uncovered for 30 minutes, stirring occasionally.

When about 5 minutes of cooking time are remaining, melt butter in a small sauce pan. Add flour and stir constantly. Cook for 4-5 minutes to cook roux. Add roux to soup and mix well. Simmer soup for 5-10 more minutes. Adjust seasoning to taste.

Serve hot and top with shredded Monterey Jack cheese and fresh chopped cilantro if desired.

Tasty Taco Soup

I really love cooler weather because to me, it's soup weather. When the weather is hot, I want cool, light meals. But as soon as a chill hits the air, I dig out my crock pot and big soup pots and start cooking.

My husband calls this his favorite soup that I make. But wait. He says that about all of my soups! Ha ha! He likes soup, too. What I love about this one is that it's easy, adaptable, and very satisfying. Pair it with cornbread or tortilla chips. Either way is great! Hominy gives a hearty, authentic flavor to this soup, so even if you're not a big fan of plain hominy, I urge you to give it a try in this soup. You'll be glad you trusted me. :)

Tasty Taco Soup

1 pound ground beef

1 sweet onion, diced

1 small green bell pepper, diced

2 cloves garlic, minced

14 oz. can diced tomatoes

14 oz. can yellow hominy

14 oz. can black beans

4 cups low sodium beef broth

4 oz. can diced green chilies

2 Tablespoons chili powder

2 teaspoons ground cumin

6 corn tortillas

Brown the ground beef, onions, and bell peppers in a large soup pot. Drain any excess fat. Add canned vegetables with their liquids. Add broth and seasonings. Bring to a simmer, reduce heat and cook for 20 minutes. Cut tortillas into thin strips and add to soup. Cook for 10 more minutes.

To serve, top with shredded cheddar cheese and a dollop of sour cream. I also like to add cilantro, but I am currently between crops. Mine will be ready to harvest next week.

You can kick up your cornbread with a few diced jalapenos or a can of diced green chilies. The soup is flexible. Add whatever beans you like and have on hand. Add diced zucchini and carrots if you wish. Trust me and keep the hominy.

I hope your family enjoys this as much as mine does. I look forward to sharing more hearty soups with you as the temperatures drop!