Well, I have no pictures of this one, even though I made the soup twice this past week. It was just that easy and that good. Of course, it helped tremendously that Chris had a taco craving! He made three meats: mild beef, spicy beef, and chicken poblano. Going all out, as we do sometimes, he had salsas, cheese dips, refried beans, home-fried chi
ps, and cilantro. The chicken poblano was Katrina’s (our neighbor) and my favorite’s. Chris made fresh corn chips and taquitos, which are rolled up and deep-fried tacos with meat filling only. I told him I wasn’t sure what a taquito was, when he made it, I knew why. One of those things I usually avoid in a restaurant – deep-fried and no veggies. He had also bought a large package of small flour tortillas, so I made a few loaded quesadillas, with refried beans, poblano chicken, cheese and cilantro, and after heating them up in the saute pan, topped them with a little sriracha on mine.
Back to the chicken poblano. It was the only meat he put such effort into. He took 4 chicken breasts, bone-in, skinless. Covered them with water, added some peppercorns, garlic powder, and a little salt. Being that he went freezer shopping, of course, the chicken was frozen and had to simmer for about an hour and a half. With fresh chicken, you would probably only need to cook them about 45 minutes. The meat was removed, the stock set aside to cool (he was going to dump that out!) As I started to shred the chicken breasts, and the mound of meat continued to grow, we realized we had a LOT OF MEAT (remember the mild and spicy beef, too?). So, we only shredded 2 of the breasts. I deboned the other two breasts, wrapped them in freezer film, put them in a zip bag, and set them in a the freezer, waiting to be given a new life.
Oh yes, one more thing! Chris actually fire-roasted his own poblano pepper, using a torch! Now, I missed that, but, it all turned out good. You can roast your poblano on the grill, in the oven, or, use a 4-ounce can of diced green chiles.
To prepare the Poblano Chicken for the tacos (or quesadillas, or flautas, or taquitos, or empanadas, or even on a sandwich):
- 2 cooked chicken breasts, shredded by hand, fork, or diced, and set aside
- 1/2 cup minced onion
- 1 to 2 tablespoons olive oil
for about 10 minutes on low heat, till translucent. Add:
- 2 garlic cloves, minced (or pressed)
- 1/2 cup prepared salsa
- 1 poblano pepper, roasted and diced or 1 four-ounce can diced green chiles
Simmer for 2 to 3 minutes, to heat through. Throw in the shredded chicken, mix well, and heat through.
After making the taquitos, nachos, and quesadillas, there were exactly 2 cups of the Poblano Chicken leftover, and about 8 cups of chicken stock. I kept looking at them in the fridge, and thought they would make a lovely soup. After checking a few recipes online, and in my cookbooks, this is the soup I made, twice in one week. It was that good! I hope you enjoy it as much as we did!
Chicken Poblano Soup
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 cup heavy cream
- 4 cups chicken stock
- 1 yellow squash, diced into 1/2-inch cubes
- 1 cup leftover Poblano Chicken
- 1/8 teaspoon cayenne, optional
- shredded cheese
- cilantro, torn by hand
- sour cream
Make a white roux. Melt butter in 3-quart saucepan. Add flour, and mix well using a whisk (to avoid lumps). Cook roux for a few minutes, to cook the starch out. Add the cream, mix quickly with whisk. It will thicken quickly, so, immediately slowly add half the stock. Whisk well to break down lumps. Once it is smooth, add the remaining stock and set to medium heat. While it is heating, dice squash and add to pot. Let simmer on low (just below a simmer) for 20 to 30 minutes to cook the squash. Add chicken and bring to boil on medium, reduce and let sit on a low, low simmer for 10 minutes to mix the flavors Add the optional cayenne.
To serve, sprinkle some shredded cheese, your choice, in the bottom of each bowl. Add one tablespoon of sour cream, and add some hand-torn cilantro. Pour soup on top, and Enjoy!
NOTES: When I made this, I actually just sprinkled a tad bit of cayenne on top of the soup after assembling it. It was just right for me. Nearly every recipe I found (online and in my books) called for corn and or black beans. While I thought about opening a can of black beans, I didn’t want to store half a can in the fridge. Now that I know how good it will turn out, I might add half a can to a double batch, with the squash. Squash is what we had on hand as it is one of Cayleigh’s favorites.
This soup really does NOT require extra salt or seasoning, as the homemade stock was salted upon preparation and the salsa in the chicken has a LOT of salt in it. If you use canned stock, the same applies.
This soup is best in it’s simple form,without too many additions. However, leave the cheese out if your on a diet, leave the cilantro out if it tastes like soap to you, but, the sour cream adds extra creaminess and tang that I think is what made it addictive to me! Use lo-fat or fat-free if you want.
FREEZING: I do freeze cream soups. Given a slow thaw, and gentle heating on the stove, they will usually come back together okay. Sometimes they might suffer in appearance but still taste great! The biggest threat to a cream soup is overheatiing, not freezing.