Cozy Roasted Poblano Soup: The Ultimate Comfort Food Recipe
Introduction to Cozy Roasted Poblano Soup
Welcome to the warm and inviting world of Cozy Roasted Poblano Soup! This creamy, flavorful soup is perfect for chilly evenings or whenever you seek a comforting bowl of goodness. Packed with roasted poblano peppers, tender chicken, and a rich blend of cheeses, this recipe will surely become a family favorite. Join me as we explore how to create this delicious dish that warms both the heart and the soul!
A Personal Story Behind My Cozy Roasted Poblano Soup Journey
Growing up, my family had a tradition of gathering around the table for hearty meals, especially during the colder months. One of my fondest memories is making soup with my grandmother, who introduced me to the vibrant flavors of Mexican cuisine. She would often roast poblano peppers to add a smoky depth to our meals. This Cozy Roasted Poblano Soup is my homage to those cherished moments, blending nostalgia with a contemporary touch that everyone can enjoy.
What Makes This Cozy Roasted Poblano Soup Recipe Special?
What sets this Cozy Roasted Poblano Soup apart is its unique combination of flavors and textures. The roasted poblano peppers provide a delightful smokiness, while the creamy cheese and chicken create a hearty and satisfying dish. The addition of spices like Mexican oregano and cumin elevates the flavor profile, making it rich and complex. Plus, it’s easy to prepare, making it the perfect choice for both busy weeknights and special family gatherings.
The Full Cozy Roasted Poblano Soup Recipe
Ingredients
- 4 poblano peppers, roasted, peeled, and diced
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 can (15.25 oz) Southwest Whole Kernel Corn, drained
- 4 oz cream cheese, room temperature, cut into small cubes
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 5 cups chicken broth
- 2 cups heavy cream or half-and-half
- 3 cups white cheddar cheese, freshly shredded
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (218°C). Roast the poblano peppers on a baking sheet for 15-20 minutes until the skins are blackened and blistered. Remember to turn them halfway through for even roasting.
- Steam the peppers: Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Once they’re cool enough to handle, peel off the skin and dice the peppers after removing the seeds.
- Sauté the aromatics: In a large pot over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook until softened and slightly golden, about 3-4 minutes. This step builds a flavorful base for your soup.
- Add garlic: Add the minced garlic and cook for 1 minute until fragrant. Keep an eye on it to prevent burning!
- Incorporate spices and corn: Stir in the Mexican oregano, ground cumin, salt, pepper, corn, and diced poblano peppers. Cook for 1-2 minutes to infuse the flavors.
- Melt in the cream cheese: Add the cream cheese cubes and whisk until fully melted and smooth. This will give your soup a rich and creamy texture.
- Simmer with broth: Pour in the chicken broth and bring the mixture to a simmer. Let it simmer uncovered for 10-15 minutes until slightly thickened.
- Add chicken and cream: Stir in the shredded chicken, heavy cream, and white cheddar cheese. Keep the heat low and stir until the cheese is melted and the soup is creamy.
- Serve: Ladle the soup into bowls and garnish with cilantro if desired. Serve with tortilla strips or other toppings of your choice for added texture and flavor.
- Store leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to enjoy this comforting dish again!
Serving Suggestions and Variations for Cozy Roasted Poblano Soup
This Cozy Roasted Poblano Soup is delicious on its own but can be elevated with various toppings. Consider adding avocado slices, crumbled tortilla chips, or a dollop of crema for extra richness. If you prefer a spicier kick, leave some of the poblano pepper seeds in the mix. For a quicker preparation, you can use pre-cooked rotisserie chicken. Get creative with your toppings to make each bowl unique!
Frequently Asked Questions About Cozy Roasted Poblano Soup
Can I make this soup vegetarian?
Absolutely! You can substitute the chicken with a variety of beans for protein and use vegetable broth instead of chicken broth.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I freeze this soup?
Yes, you can freeze it! Let it cool completely before transferring to a freezer-safe container. It can last up to 3 months in the freezer.
What can I serve with this soup?
Consider pairing it with a simple green salad or some crusty bread to soak up the delicious broth.
Cozy Roasted Poblano Soup
Ingredients
Main Ingredients
- 4 pieces poblano peppers roasted, peeled, and diced
- 2 tablespoons butter
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 1 can Southwest Whole Kernel Corn (15.25 oz), drained
- 4 oz cream cheese room temperature, cut into small cubes
- 1 pound boneless, skinless chicken breasts cooked and shredded
- 5 cups chicken broth
- 2 cups heavy cream or half-and-half
- 3 cups white cheddar cheese freshly shredded
- 1 4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 425°F (218°C). Roast the poblano peppers on a baking sheet for 15-20 minutes until the skins are blackened and blistered. Turn them halfway through.
- Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Peel off the skin while still warm, then dice the peppers after removing the seeds.
- In a large pot over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook until softened and slightly golden, about 3-4 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the Mexican oregano, ground cumin, salt, pepper, corn, and diced poblano peppers. Cook for 1-2 minutes to infuse the flavors.
- Add the cream cheese cubes and whisk until fully melted and smooth.
- Pour in the chicken broth and bring the mixture to a simmer. Let it simmer uncovered for 10-15 minutes until slightly thickened.
- Stir in the shredded chicken, heavy cream, and white cheddar cheese. Keep the heat low and stir until the cheese is melted and the soup is creamy.
- Ladle the soup into bowls and garnish with cilantro. Serve with tortilla strips or other desired toppings.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.