This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in pre-shredded cheese.
"Chickens don't praise their own soup."
I love poblanos. Sometimes they can be a little spicy, so be warned, this recipe is not for folks who don't like spicy food. It's not really all that easy to predict how spicy the poblanos might be when they are whole, so you might want to hold off on the chili powder until you taste the soup. The creaminess of the milk and cheese will soften the spiciness a bit.
Anaheim chilies can be a little milder, with the ones grown in America being on the 500 to 2500 Scoville scale. Poblanos are usually 1000 to 1500 so it's not easy to know. One thing to keep in mind is that much of the spiciness is in the seeds and membranes, so when seeding and chopping make sure to remove the membrane along with the seeds.
If you want a milder, sweeter version of this soup, use half green bell peppers and half Poblanos or Anaheim peppers. For a really mild soup, use 1/4 lb. poblanos and 3/4 lb. green bell peppers.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers.
|3 medium||poblano peppers (about 1 pound)|
|1 tsp||olive oil|
|2 cloves||garlic (minced)|
|1 large||onion (diced)|
|2||ribs celery (diced)|
|1 cup||low sodium chicken broth|
|1 tsp||ground cumin|
|1/2 tsp||chili powder|
|fresh ground black pepper (to taste)|
|1/2 cup||2% milk|
|12 ounces||chicken breast (cut into cubes)|
|2 ounces||reduced fat Monterey Jack cheese (shredded)|
|4 Tbsp||cilantro leaves|
|4||corn taco shells|
Preheat the oven to 325°F. Place the poblanos inside and roast, turning occasionally, for about 20 minutes. Remove from the oven and place in a paper bag to cool.
While the peppers are roasting, place the olive oil in a medium sauce pan over medium heat. Add the garlic and cook for about two minutes. Add the onion and celery. Cook, stirring occasionally, for about 5 minutes, until the onions begin to soften.
Add the chicken stock, water, cumin, chili powder, salt and pepper.
Remove the poblanos from the bag and the skins should slip off easily. Peel the peppers and remove the seeds. Chop and add to the soup.
Reduce the heat to medium-low and simmer for about 20 minutes. Using a blender or stick blender, puree the soup.
Add the milk and chicken breast and increase the heat to medium. Stir frequently. When the chicken is cooked through, add the shredded jack cheese.
Serve topped with cilantro leaves and crumbled taco shells.
Serving size: about 2 cups
|Calories 292||Calories from Fat 92|
|% Daily Value|
|Total Fat 10g||16%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 22g||7%|
|Dietary Fiber 4g||15%|
|Vitamin A 15%||Vitamin C 161%|
|Calcium 21%||Iron 11%|
|Vitamin K 21 mcg||Potassium 707 mg|
|Magnesium 65 mg|