Poblano Chili Soup with Chicken and Onion

Poblano Chili Soup with Chicken and Onion Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Poblano Chili Soup with Chicken and Onion is a delicious and hearty soup that is perfect for a cozy night in. This recipe combines the smoky flavor of roasted poblano chiles with tender chicken and sweet corn for a comforting and satisfying meal.

History

This recipe is inspired by traditional Mexican cuisine, where poblano chiles are a staple ingredient in many dishes. Poblanos are mild chili peppers that are often roasted and peeled to bring out their rich flavor. By incorporating them into a creamy soup with chicken and onion, you get a dish that is both flavorful and comforting.

Ingredients

3 medium poblano chiles, or 2 green bell peppers and 1 jalapeño, or 2 long hot green chiles
4 tbsp (0.5 stick) unsalted butter
1 small onion, finely minced
1 garlic clove, minced
4 tbsp flour
3 cup chicken broth
1 cup diced cooked chicken white meat
1.5 cup fresh or frozen corn kernels
0.67 cup half-and-half
salt and black pepper to taste
chopped fresh cilantro (coriander) or parsley (garnish)

How to prepare

To peel either poblano chiles or green bell peppers, hold them over a flame of the burner with a long wood-handled fork or grill them under the broiler, turning frequently until the skin is brown and blistered.
Immediately wrap the peppers in foil or place them in a paper bag.
Close the foil tightly or seal the bag and let the peppers steam for 5 to 10 minutes.
The skin will loosen and can be easily rubbed or stripped off.
Discard the seeds and white ribs.
Puree the peeled, roasted peppers with unpeeled hot green chile peppers in a blender or food processor, adding a little broth if needed. If you have a hand blender, just cut up the peppers, add them to the soup, and puree.
Melt the butter in a 2 qt (1.89 liter) saucepan and sauté the onion and garlic until wilted but not taking on color, about 5 minutes.
Blend in the flour with a whisk over low heat, then add the pureed chilies and soup.
Simmer, partly covered, for about 5 minutes.
Add the chicken, corn, and half-and-half to the hot soup.
Cook for 10 minutes or until the corn is plump and tender.
Adjust the seasonings and serve immediately in warm cups or small bowls.

Variations

Add diced potatoes or carrots for extra texture and flavor.
Use shredded rotisserie chicken for a shortcut.
Make it vegetarian by omitting the chicken and adding extra vegetables like zucchini or bell peppers.

Cooking Tips & Tricks

Be sure to roast the poblano chiles until the skin is brown and blistered to easily peel them.

- Puree the roasted peppers with hot green chile peppers for a spicy kick.

- Adjust the seasonings to your taste, adding more black pepper or salt as needed.

- Serve the soup hot in warm cups or bowls for the best flavor and texture.

Serving Suggestions

Serve Poblano Chili Soup with Chicken and Onion with a side of warm tortillas or crusty bread for a complete meal. Garnish with chopped fresh parsley for a pop of color and freshness.

Cooking Techniques

Roast the poblano chiles over an open flame or under the broiler for a smoky flavor.

- Puree the chiles with hot green chile peppers for a spicy kick.

- Simmer the soup slowly to allow the flavors to meld together.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version.

- Substitute coconut milk for half-and-half for a dairy-free option.

- Use any cooked meat of your choice, such as turkey or pork.

Make Ahead Tips

Poblano Chili Soup with Chicken and Onion can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Poblano Chili Soup with Chicken and Onion in individual bowls garnished with a dollop of sour cream or a sprinkle of shredded cheese. Add a wedge of lime on the side for a burst of citrus flavor.

Pairing Recommendations

Pair Poblano Chili Soup with Chicken and Onion with a crisp green salad or a side of rice for a complete and satisfying meal. A glass of chilled white wine or a cold beer would also complement the flavors of this dish.

Storage and Reheating Instructions

Store any leftover Poblano Chili Soup with Chicken and Onion in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Poblano Chili Soup with Chicken and Onion contains approximately 300 calories.

Carbohydrates

Each serving of Poblano Chili Soup with Chicken and Onion contains approximately 25 grams of carbohydrates.

Fats

Each serving of Poblano Chili Soup with Chicken and Onion contains approximately 12 grams of fats.

Proteins

Each serving of Poblano Chili Soup with Chicken and Onion contains approximately 15 grams of proteins.

Vitamins and minerals

Poblano chiles are a good source of vitamin A and vitamin C, while chicken provides essential nutrients like iron and zinc. This soup is a nutritious and balanced meal that can help support your overall health.

Alergens

This recipe contains dairy (butter and half-and-half) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Poblano Chili Soup with Chicken and Onion is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a nutritious and satisfying dish that can be enjoyed as a main course or as a starter.

Summary

Poblano Chili Soup with Chicken and Onion is a delicious and comforting dish that is perfect for a cozy night in. This recipe combines the smoky flavor of roasted poblano chiles with tender chicken and sweet corn for a satisfying meal that is sure to warm you up from the inside out. Enjoy this flavorful soup with your favorite toppings and sides for a complete and satisfying meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a hot summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a fantastic cook, always experimenting with new flavors and ingredients. As soon as I walked in, I was greeted by the tantalizing aroma of something delicious simmering on the stove.

"Ah, mi amiga! You have arrived just in time," Maria exclaimed, her eyes twinkling with excitement. "I am making Poblano Chili Soup with Chicken and Onion today, and I think you will love it."

I had never heard of such a dish before, but I was always eager to learn new recipes from my friend. Maria handed me a fresh poblano pepper and a sharp knife, instructing me to carefully slice it into thin strips. As I worked, she regaled me with the story of how she learned to make this soup from her own grandmother, who hailed from the mountains of Mexico.

"Back in those days, we didn't have fancy ingredients or gourmet cookware," Maria reminisced. "But we made do with what we had, and our meals were always filled with love and flavor."

As we continued to prepare the soup together, Maria shared secrets and tips passed down through generations. She showed me how to roast the poblano peppers over an open flame until they were charred and fragrant, then peel off the blackened skin to reveal the tender flesh underneath. She taught me how to simmer the chicken and onions in a rich broth infused with earthy spices and fresh herbs, coaxing out the bold flavors of each ingredient.

As we sat down to enjoy our meal, I savored the first spoonful of Poblano Chili Soup with Chicken and Onion. The complex flavors danced on my tongue, each bite a symphony of smoky heat and savory sweetness. I knew then and there that this recipe would become a cherished part of my own culinary repertoire.

Over the years, I continued to make Poblano Chili Soup with Chicken and Onion, tweaking and perfecting the recipe to suit my own tastes. I added a splash of lime juice for a tangy kick, a dollop of sour cream for richness, and a sprinkle of cilantro for a fresh burst of flavor. Each time I made the soup, I felt a connection to Maria and her grandmother, grateful for the culinary heritage they had passed down to me.

As my own family grew and the years passed by, Poblano Chili Soup with Chicken and Onion became a beloved favorite at our dinner table. My grandchildren would clamor for seconds, their faces lighting up with delight as they slurped up the last spoonfuls of broth. I would watch them with a smile, knowing that I was carrying on a tradition of good food and shared memories.

Now, as I sit in my own kitchen, surrounded by the comforting smells of simmering soup and bubbling pots, I am reminded of the day I first learned to make Poblano Chili Soup with Chicken and Onion. The recipe is more than just a list of ingredients and instructions – it is a story, a connection to the past, and a gift from one cook to another.

I hope that one day, my grandchildren will carry on the tradition of making this soup, sharing it with their own loved ones and passing down the recipe for generations to come. And as they do, I know that Maria and her grandmother will be smiling down on us, their spirits alive in every savory spoonful of Poblano Chili Soup with Chicken and Onion.