Creamy Poblano Chicken Rellenos Soup

Ingredients:

1 onion, chopped

6 or more cloves of garlic, chopped

1 jalapeno, gutted & diced

1/2 cup flour

4 poblano peppers, roasted, peeled, gutted & chopped

2 cups chicken broth

2 cups half & half

1 8oz cream cheese

1 chicken breast, seasoned, cooked & shredded

Instructions:

Melt about 4 tbls butter in a soup pot & sautee the onions & jalapeno, then add the garlic.

Cook a few minutes, then add the flour. I cooked the roux for probably 15 minutes to make sure the flour was cooked.

Then added in the chicken broth, half & half, cream cheese, & poblanos & let it slowly cook while you shred up the chicken.

Add the chicken to the pot.

When it is all bubbling & hot, it’s ready to eat.

Very easy, delicious soup!

Notes:

Flavor Profile: The soup features a creamy base infused with the smoky flavor of roasted poblano peppers, complemented by the savory notes of onions, garlic, and jalapeno. The addition of seasoned shredded chicken adds depth and protein to the dish.

Texture and Consistency: The soup achieves a velvety texture from the incorporation of a roux (butter and flour mixture) and cream cheese. Cooking the roux ensures the flour is fully cooked, preventing any raw taste and contributing to a smooth consistency.

Customization: The recipe allows for customization of spice levels by adjusting the amount of jalapeno used. Additionally, substitutions are provided for poblano peppers, making it adaptable based on ingredient availability or personal preference.

Make-ahead Option: The soup can be made in advance and reheated when ready to serve. However, it’s noted that dairy-based soups may thicken upon cooling, so additional broth or half & half may be needed during reheating to achieve the desired consistency.

Dietary Considerations: Suggestions are provided for making the soup gluten-free by using alternative flours and ensuring other ingredients are gluten-free. Additionally, instructions are given for making a vegetarian version by omitting the chicken and using vegetable broth instead.

Roasting Poblano Peppers: Alternative methods for roasting poblano peppers are suggested, offering flexibility depending on kitchen setup and personal preference.

Storage and Reheating: Instructions for storing and reheating leftovers are provided, ensuring the soup maintains its flavor and texture upon reheating.

Nutrition Information:

Calories: 300 | Protein: 20 grams | Fat: 15 grams | Carbohydrates: 20 grams | Fiber: 2 grams

Frequently Asked Questions:

Can I adjust the spice level in this soup?

Yes, you can customize the spice level by modifying the amount of jalapeno used.

If you prefer a milder soup, reduce the jalapeno quantity, or if you enjoy more heat, consider adding extra jalapeno or keeping the seeds.

Is there a substitute for poblano peppers?

If you can’t find poblano peppers, you can use Anaheim peppers as a substitute.

While the flavor may vary slightly, it will still contribute a similar mild heat.

Another option is using canned green chilies for a different but flavorful twist.

Can I make this soup in advance?

Yes, you can prepare the soup in advance and reheat it when ready to serve.

However, keep in mind that dairy-based soups like this one may thicken upon cooling.

Add a bit of additional broth or half & half while reheating to achieve your desired consistency.

What seasoning can I use for the chicken breast?

You can season the chicken breast with a variety of spices based on your preference.

Common choices include salt, pepper, cumin, paprika, and garlic powder.

Adjust the seasoning to match your taste.

How can I make this soup gluten-free?

To make this soup gluten-free, replace the regular flour with a gluten-free alternative, such as rice flour or a gluten-free all-purpose flour.

Ensure that other ingredients, like the chicken broth and cream cheese, are also gluten-free if needed.

Can I use a substitute for half & half in this recipe?

Yes, you can substitute half & half with a mixture of equal parts whole milk and heavy cream.

Alternatively, you can use whole milk for a slightly lighter version.

Are there alternative methods for roasting poblano peppers?

Yes, you can roast poblano peppers over an open flame on a gas stove, under a broiler, or on a grill.

Rotate the peppers until the skin is charred, then place them in a sealed plastic bag for easy peeling.

Can I make this soup vegetarian?

Yes, you can make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth.

Add extra vegetables or beans for added substance.

What is the purpose of the roux in this soup?

The roux (flour cooked in butter) serves as a thickening agent for the soup, giving it a creamy consistency.

Cooking the roux for about 15 minutes ensures that the flour flavor is cooked out.

How can I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator.

To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally.

You may need to add a little broth or half & half to achieve the desired consistency.