White Cheddar Poblano Soup
, 35 min, Serves 6
A creamy poblano and white cheddar soup with optional chicken and tomato, finished with a roux-thickened cream base.
| prepRoast poblano peppers, peel, and dice | |||||
| 30 g butter | Melt butter, cook onion 8–10 min | Add garlic, cook 1–2 min until fragrant | Add cumin, salt, pepper, chicken, tomato, poblanos & stock, simmer 8–10 min | Pour slurry in slowly, stir until thickened | Stir in cheese until melted |
| 1/2 medium onion, diced | |||||
| 1 clove garlic, minced | |||||
| 1 teaspoon cumin | |||||
| 1 teaspoon salt | |||||
| pepper to taste | |||||
| 340 g cooked chicken, diced (optional) | |||||
| 1 medium tomato, diced (optional) | |||||
| 240 ml chicken stock | |||||
| 2–3 medium poblano peppers, roasted and diced | |||||
| 30 g all purpose flour | |||||
| 480 ml half and half | Whisk flour into half and half | ||||
| 140 g sharp white cheddar cheese, shredded | |||||
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