MAY 16 & 17, 2019
Recipe: Creamy Poblano Pepper Soup
Dec 17 3:34 PM

Recipe: Creamy Poblano Pepper Soup

Dec 17 3:34 PM
Dec 17 3:34 PM

2 poblano peppers

8 oz. sour cream (reg. or low fat)

1/8 c. olive oil

1-2 cubes Knorr bouillon

1 lg. can chicken broth

1-2 c. heavy cream, half-and-half, reg. or low-fat milk (better with higher fat milk content)

2-3 cans white chicken meat

1 (8-oz.) pkg. cream cheese (may also use low fat)

Chop pepper very fine and sauté in the olive oil.  While pepper and oil is cooking, place the chicken and broth in soup pan.  Break up the chicken as you put it in.  When the pepper is just starting to get soft (you do not want it cooked until mushy), pour entire mixture into soup pot.  In a blender place sour cream, cream cheese and 1 cup of desired milk.  Blend until smooth.  (This is an important step in order to dissolve the cream cheese, it will not melt if you just chop it and place in the soup mixture.)  Bring mixture to a boil, stirring constantly.  Blend until smooth and add to boiling soup mixture.  Taste and add other ½ cup milk if needed.  Serves 6 to 8.

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