How To make Cream Of Poblano Soup
3 ea Corn tortillas (6-inch)
2 tb Flour
1/2 ts Chili powder
1 t Cumin
1/2 ts Salt
1/2 ts Black pepper
2 tb Canola oil
1/2 c Onion, finely diced
1/2 c Poblano peppers, fine dice
1/2 ts Garlic, minced
2 tb Butter
2 c Chicken stock
1/2 c Half-and-half
1/8 c Roasted & chopped chicken
1/2 c Monterrey Jack cheese,
(shredded)
Cut the corn tortillas into ninths, place in a food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend until the tortillas become the consisitency of cornmeal. Place the canola oil in a stockpot on medium-high heat. Add onions, peppers and garlic. Saute until onions are clear. Add butter and let melt. Add tortilla-flour mixture to the pan and mix to form a roux, stirring with a wire whip. Do not let it burn. While stirring, slowly add the chicken stock. Make sure to scrape the sides and bottom. Add the half-and-half. Bring to a slow simmer and cook for 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Add the roasted chopped chicken meat to the stockpot before serving. Top each serving with shredded Monterrey Jack cheese, diced poblano pepper and crisply fried tortilla strips. Per serving 181 calories, 11 grams fat, 26 milligrams cholesterol, 591 milligrams sodium. Copy of recipe printed in the Houston Chronicle. Recipe from Cavanagh's restaurant.
How To make Cream Of Poblano Soup's Videos
POBLANO PEPPERS IN CREAM SAUCE | Rajas Con Crema Y Elote | Simply Mamá Cooks
Today I am making rajas con crema y elote. This is fire-roasted poblano pepper stips with fresh corn in a cream sauce. This is great over rice, in tacos or even with pasta.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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⭐️ Mexican Style CHICKEN SPAGHETTI
⭐️ COOKWARE VIDEO
INGREDIENTS
3 to 4 (454 g) poblano peppers
3/4 cup (130 g) fresh corn kernels
1 small onion
1 clove of garlic
2 Tbsp (28 g) unsalted butter
1 tsp chicken bouillon powder
8 oz (227 g) sour cream
4 fl oz (118 ml) heavy cream
4 oz (227 g) Oaxaca cheese
salt and pepper to taste
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Courtesy of
Fire Roasted Poblano Peppers
How To Make Rajas Con Crema
Chicken Poblano Soup
3 tablespoons melted butter
1 tbsp Olive oil
1/4 chopped onion
1 chopped red bell pepper
1 chopped jalapeno
2 garlic cloves
2 fire roasted poblano chili peppers
4 tbsp all-purpose flour
11 oz can Mexican corn
15 oz can black beans
1/2 cup sour cream
6 cups chicken broth
2 cup shredded chicken
1 1/2 tsp salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 lime juice
Top with cheese for extra yumminess!
#poblano
Pilar Valdes Teaches Drew to Make Roast Tomatillo-Poblano Soup
Drew's personal chef, Pilar Valdes, shows us how to make a hearty soup using poblano chiles and tomatillos to keep you warm throughout the rest of winter!
For the full recipe: thedrewbarrymoreshow.com/recipe/pilar-sanchezs-roast-tomatillo-poblano-soup
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The Drew Barrymore Show is daytime’s brightest destination for intelligent optimism and maximum fun, featuring everyone’s favorite actor, businessperson, mom and cultural icon, Drew Barrymore! From news to pop culture, human interest to comedy - you’ll discover it here with Drew along with the beauty and wisdom, as well as the heart and humor in life.
Pilar Sanchez Teaches Drew to Make Roast Tomatillo-Poblano Soup
CREAMY POBLANO PEPPER SOUP
This is an adaptation of Joanna Gaines' Creamy Chicken Poblano Soup. I made this without the shredded chicken but you can feel free to add your own or get a ready-made rotisserie chicken and shred that. This can also be made to be vegan/vegetarian, I will add in the ingredients how to substitute but I don't know how it will turn out as I have not made it that way.
1 stick of butter (salted or unsalted) Can use coconut, avocado or olive oil if desired
2 cups yellow onion, chopped
4 celery sticks, chopped
3 carrots, chopped or one cup shredded carrots
2-3 poblano peppers, depending on size, if on small side use 3, chopped
2 garlic cloves, minced
1 tsp ground cumin
1/4 tsp dried thyme
salt and pepper to taste
1 T chicken boullion (optional)
8 cups chicken broth (can use veggie broth or water)
1 cup heavy cream
1 cup milk
(Can use 2 cups heavy cream, 2 cups half and half, 2 cups milk or substitute with a non-dairy milk)
3 cups shredded chicken if using (optional)
1/4 cup chopped cilantro for garnish (optional)
Pico De gallo for garnish (optional)
Tortilla strips for garnish (optional)
Sliced radishes for garnish (optional)
Roasted Poblano Soup Recipe - The Best Roasted Poblano Soup
Roasted Poblano Soup -In April last year, we were invited to our friends Mark & Julie Darnieder’s villa for a week in Puerto Vallarta, Mexico. Five couples sharing this beautiful spot. It was a spectacular setting and included a staff of 10. The staff included a bartender and a full-time chef, Jesus.
All of the meals were prepared from local ingredients and each dish was better than the previous one. I was particularly intrigued by the fresh, homemade soups (Tortilla, Gazpacho, etc). The recipe below for Roasted Poblano Soup. Chef Jesus gave me the recipe and he wrote down the ingredients with some very simple directions.
You can find this recipe at
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00:00 Start
01:00 Roast Poblanos
03:25 Peppers into the soup
03:55 Immersion Blender
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Poblano Corn Chowder Recipe | Episode 105
The wife and I are always on the look out for great food to make our own. This is one of those we discovered while out to eat that took us a little time but we got nailed down and we believe improved on it. It is always fun when you are able to discover something at a restaurant and break it down and recreate it with your own little twist on it. So go ahead and try this Poblano Corn Chowder it will be one of your new favorite soups.
Total Time: 1 Hour
Makes: 6-8 Servings
6 Poblano Peppers
3 Tbsp. Butter
2 Onions, Diced
2 Ribs Celery, Diced
1 Garlic Clove, Minced
2 Medium Yukon Gold Potatoes, Peeled & Chunked
4 Ears of Corn (roughly 4 Cups)
5 Cups Chicken Stock
Salt
1 tsp. Crushed Bay Leaves
1 tsp. Cumin
1/2 tsp. Oregano
1 Cup Heavy Cream
Black Pepper
2 Tbsp. Lime Juice
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