Winter’s last gasp has even hit Florida. Last week was unseasonably cool and windy. A fire was lit in the fireplace and I craved comfort food. Soup is always my first choice. Soup made with lots of vegetables puréed to a smooth consistency is also my first choice. The depth of flavor created is heartwarming. Add to that lots of Poblano chilis, which are not hot but pleasantly warm, and you have the perfect bowl of soup. Chicken is just a given. Chicken soup has been warming our bellies forever.
This recipe came from Joanna Gaines which will appear in her new cookbook Magnolia Table Volume Two. It can be preordered on Amazon.
A chicken soup with a Mexican flair and crispy tortilla strips is the best way to say goodbye to Winter. We return to Lake Lure at the end of the month.
Stay warm wherever you are.
CREAMY CHICKEN POBLANO SOUP
+ 8 tablespoons (1 stick) unsalted butter
+ 2 cups small-diced onion (about 1 large)
+ 4 celery stalks, cut into medium dice
+ 3 carrots, cut into medium dice
+ 2 garlic cloves, minced
+ 3 medium poblano peppers, seeded and cut into medium dice
+ 1 1/2 teaspoons kosher salt
+ 1/2 teaspoon freshly ground black pepper
+ 1 teaspoon ground cumin
+ 1/4 teaspoon dried thyme
+ 8 cups (2 quarts) chicken broth
+ 2 cups heavy cream
+ 3 cups shredded cooked chicken breast (home-roasted or rotisserie chicken)
+ 1/4 cup chopped fresh cilantro
+ Tortilla chips and sliced radishes, for garnish
1. In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblanos and sauté, stirring often, until tender, 12 to 15 minutes. Add the salt, pepper, cumin, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer.
2. Add the broth and cream, bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to meld the flavors.
3. Use an immersion blender to carefully blend the soup until smooth. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half full and removing the lid slowly after blending. Pour the soup back into the pot.)
4. Add the chicken and simmer for 15 to 30 minutes to meld the flavors to your liking. Stir in the cilantro.
5. Serve warm, garnished with tortilla strips and sliced radishes.
6. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Makes 6 to 8 servings