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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Stone Werks Chicken Poblano Soup Recipe

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This recipe for Stone Werks Chicken Poblano Soup is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pounds boneless, skinless chicken breasts
1/2 large onion
1 Tbsp oil
2 large poblano peppers, roasted, peeled, seeded, and finely diced*
1-1/2 tsp garlic pepper
1 quart heavy (whipping) cream
1 cup chicken stock

FOR THE ROUX:
1/4 cup butter
1/4 cup flour
Salt, to taste
Directions:
Directions:
In a stockpot, gently boil chicken in lightly salted water until chicken is cooked; allow chicken to cool in the water, then cut into 1/2-inch cubes.

In a large stockpot, sauté onion in oil until translucent, 4 - 5 minutes.

Add chicken, poblanos, garlic pepper, cream and stock and bring to a boil. Reduce heat and let simmer for five minutes.

IN A SEPARATE POT, MAKE A ROUX:

Melt butter, add flour and whisk to combine well. Continue to cook 2 - 3 minutes, whisking frequently.

Remove roux from heat and add to soup gradually, whisking continuously, allowing soup to thicken to desired consistency. Season with salt, to taste.

*Roast chiles over charcoal, under broiler, or hold chiles with thongs or a fork and turn it slowly over a high gas flame until entire surface is blackened and blistered, about 11-12 minutes. Place chiles in plastic bag and allow them to steam and cool for a few minutes. Remove from bag and rub charred skin to remove. Cut off stem, cut chile in half lengthwise, remove seed pod, scrape out seeds and dice according to recipe.
Number Of Servings:
Number Of Servings:
6 cups

 

 

 

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