Recipe Exchange: Soups!

Welcome the new weekly thread, Recipe Exchange! I’ll post this on Fridays around lunchtime with a theme. Share recipes around that theme, or if you’ve just made something amazing, feel free to veer off topic. (Note: my WordPress account was created long before I became The Duchess Approves.)

To help your fellow Avocados in recreating your masterpieces, try to write your recipes as clearly as possible, including ingredients, measurements and instructions. If you’re copying and pasting from another site, please include the link to the source. (If you don’t want to bother with copying and pasting, linking directly to the recipe is good, too.)

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Today’s theme: Soups! The cold weather is almost gone, but we can still squeeze in a few more soup recipes before it becomes to hot to eat anything other than ice cream 24/7.

Chicken Chile Relleno Soup

Ingredients
  • 5 poblano chiles
  • 4 chicken thighs, cubed
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion chopped
  • 4 cloves of garlic minced
  • 1/4 cup of cilantro chopped
  • 1/2 cup of flour
  • 3 cups chicken broth
  • 2 cups corn
  • 1 cup half and half
  • 2 cups milk
  • salt
  • Pepper
  • Smoked paprika
  • 1/2 to 1 cup shredded Jack cheese
  • Sliced scallions or French’s fried onions for garnish
Instructions
  1. Clean and dry the poblano chiles. Place under the broiler for 5 minutes. Turn the chiles over and broil for another 5 minutes. Chiles should be roasted with black skin. Remove from the oven and place the chiles in a sealable plastic bag. Set aside
  2. Season chicken thighs with salt, pepper and smoked paprika. Sauté in a skillet.
  3. In a large pot, heat the olive oil and butter over medium heat. Add the onions and cook for about 2 minutes until softened. Add the garlic and cilantro. Cook for about 3 minutes.
  4. Add the 1/2 cup of flour to the saucepan and stir to coat the veggies. Cook for about 2 minutes. Then add the chicken broth, corn, half and half, milk, salt and pepper and paprika.  Bring to a low simmer.
  5. Once the chiles have cooled to the touch, remove from the plastic bag. Cut off the top, remove the seeds, and then remove the skin. Chop and add to the soup.
  6. Add the chicken to the soup.
  7. Allow the soup to continue simmering approximately 15-20 minutes.
  8. Just before serving the soup, add the shredded Jack cheese and stir until completely melted