Recipe for cooking poblano chili soup with chicken and onion

Soups for Salads :: Chicken and Poultry Soups

Poblano Chili Soup with Chicken and Onion

Posted by Chyrel at recipegoldmine.com 10/1/2001 9:01 am

3 med. poblano chiles, or 2 green bell peppers
    and 1 jalapeo, or 2 long hot green chiles
4 Tbsp. (1/2 stick) unsalted butter
1 sm. onion, finely minced
1 garlic clove, minced
4 Tbsp. flour
3 C. chicken broth
1 C. diced cooked chicken white meat
1 1/2 C. fresh or frozen corn kernels
2/3 C. half-and-half
Salt and black pepper to taste
Chopped fresh cilantro (coriander) or parsley (garnish)

To peel either poblano chiles or green bell peppers, hold over flame of the burner with a long wood-handled fork or grill under the broiler, turning frequently until the skin in brown and blistered. Immediately wrap in foil or place in paper bag. Close tightly and let steam for 5 to 10 min. Skin will loosen and can be easily rubbed or stripped off. Discard seeds and white ribs. Puree peeled, roasted peppers with unpeeled hot green chile peppers in a blender of food processor, adding a little broth if needed. (If you have a hand blender, just cut up peppers, add then to soup, and puree.)

Melt butter in a 2-qt. saucepan and saut onion and garlic until wilted but not taking on color, about 5 min. Blend in flour with a whisk over low heat, then add pureed chilies and soup. Simmer, partly covered, for about 5 min.

Add chicken, corn, and half-and-half to hot soup. Cook 10 min. or until corn is plump and tender. Adjust seasonings and serve immediately in warm C. or sm. bowls.

Makes approximately 4 to 6 servings.