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Creamed Poblano Chili

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Creamy, cheesy, spicy poblano pepper soup with shrimp!

Ingredients

Scale
  • 10 medium poblano peppers – roasted, skinned, seeded, de-veined
  • 1 large yellow onion – chopped
  • 4 garlic cloves – minced
  • 1 TBL butter
  • 2 TBL cornstarch
  • 5 cups unsalted chicken stock – get the recipe HERE
  • 1–1/2 tsp ground oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 14–16 oz Mexican dipping cheese – shredded
  • 1 jalapeno pepper – seeded and diced
  • Cayenne pepper to taste
  • 2 oz Mexican crema
  • 1/4 cup cilantro – chopped – optional
  • 4 small gulf shrimp per serving
  • Mexican hot Sauce – garnish

Instructions

  1. Preheat oven to 400
  2. Rinse the poblanos, place on an aluminum foil covered baking sheet and place them in the oven. Turn them after 15 minutes. Roast another 10 minutes, then remove and place them in a glass bowl and cover to sweat them for easier skin removal. Meanwhile…
  3. Melt the butter in a soup pot on medium heat and saute the onion for 5-7 minutes until softened. Add the garlic to the pot and cook for 1 minute more
  4. Pour in the chicken stock, add the cumin, oregano, salt and white pepper. Stir, bring to a boil then lower the heat and simmer for 30 minutes to reduce the volume 10-15%
  5. When the poblanos have cooled enough to handle, remove the skin, de-stem and de-seed them. Cut out any veins and roughly chop them. Add to the soup pot.
  6. Stir and simmer 5 minutes more then combine the mixture in a blender to a smooth consistency. Return to the soup pot
  7. Whisk the cornstarch into a quarter cup of cold chicken stock, then gradually add it to the soup as it simmers for 5-10 minutes to allow the cornstarch to thicken the soup. Note: cornstarch must reach 200 degrees to thicken, then lower heat to low to finish
  8. Add the cheese and stir until melted. Add the crema and adjust seasoning with salt and cayenne pepper to taste
  9. For Soup: Serve and garnish with crema, cilantro and hot sauce
  10. For Chili: Set the soup aside and keep warm. Boil the shrimp 6 minutes in well salted water, cool in an ice bath, peel and chop all but 1 shrimp per serving into bite-size pieces. Stir the chopped shrimp into the chili and cook until they warm. Garnish each bowl with 1 whole shrimp and optional cilantro and hot sauce

Find it online: https://www.cooksavorcelebrate.com/creamed-poblano-chili/