White Cheddar Poblano Soup
A hearty soup that comes together in just minutes. It can be made with chicken or without for a vegetarian version.
Ingredients
- 2 Tablespoons butter
- ½ yellow onion diced
- 1 clove garlic minced
- 1½ cups cooked chicken diced (optional)
- 1 tomato diced (optional)
- 1 teaspoon cumin
- 1 cup chicken stock or use vegetable broth for vegetarian
- 1 teaspoon salt
- ¼ cup all purpose flour
- 2 cups half and half
- 2-3 poblano peppers roasted and diced
- black pepper to taste
- 5 ounces sharp white cheddar cheese shredded
Instructions
- Melt butter in medium sauce pan over medium heat.
- Add onions and cook 8-10 minutes, or until tender.
- Add garlic and cook 1-2 minutes, or until fragrant.
- Add tomato, chicken, cumin, salt, pepper, poblano peppers and stock and simmer for 8-10 minutes.
- Whisk flour into half and half and add slowly to pan, stirring constantly until thickened.
- Add cheese and stir until melted and incorporated.
- Garnish individual servings as desired with tortilla strips, cilantro, additional grated cheese and poblano pepper.
Notes
To roast poblanos, char them under a broiler, on a grill or over a gas flame, turning until blistered on all sides. Steam them in a covered bowl for 10-15 minutes, then peel, seed and dice.
For the smoothest texture, shred the cheese from a block and keep the heat low while it melts.
To freeze, freeze the soup before adding the half and half and cheese, then finish it after reheating.
Nutrition
Calories: 301kcalCarbohydrates: 13gProtein: 13gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 71mgSodium: 696mgPotassium: 363mgFiber: 1gSugar: 6gVitamin A: 966IUVitamin C: 37mgCalcium: 269mgIron: 1mg
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