This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe. Here is the Low Sodium Version.
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." -Mexican Proverb
Poblano peppers are fantastic.
Sometimes they can be a little spicy, so be warned, this recipe is not for those who don't like spicy food. It's not easy to predict how spicy they might be when they are whole, so you might want to hold off on the chili powder until after blending the soup and adjust accordingly for your taste. 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 1000 to 1500. Much of the spiciness is in the seeds and membranes, so when seeding and chopping make sure to remove the whitish membrane along with the seeds.
If you want a milder, sweeter version of this soup, use half green bell peppers and half poblanos and you can leave out the jalapeno. For a really mild soup, use 1/4 poblanos and 3/4 green bell peppers.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 45 Minutes
This recipe can easily be multiplied and makes great leftovers.
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. Stir frequently.
Add the onion and celery.
Cook for about 5 minutes until the onions begin to soften. Stir frequently.
Add the stock, water, jalapeno, 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, potatoes and corn.
Cook for about 8 minutes until the potatoes begin to soften.
Add the chicken and cook for about 8 to 10 minutes until the chicken is just cooked. Stir occasionally.
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
Amount Per Serving
|Calories 414||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||18%|
|Saturated Fat 6g||27%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 40g||14%|
|Dietary Fiber 5g||17%|
|Vitamin K 17mcg|