Soup of the day will be a Chicken Poblano Chowder Cheesy, it's fairly easy, with little fuss if anything, and for myself? I loves Mexican food, after all, we Filipinos share similarities in cooking from the Spanish side of the tracks. Hey my last name is Sambrano, you know how many times people tell me "Hola" I'm like, I'm not Mexican, but no problemo eh?
INGREDIENTS
3 poblano peppers
1/2 a stick of unsalted butter
1/4 of all-purpose flour
8 cups or so of low sodium chicken broth (canned or carton)
2 1/2 cups of diced cooked chicken meat, I like dark.
2 large cans of corn
2 large cans of black beans
3 cups of shredded Cheddar cheese
1 1/4 cup of shredded pepper jack cheese if you got it
2 1/2 tbsp. of ground cumin
1 1/2 tbsp. of garlic powder or onion powder
Salt and pepper to your liking
A few tortilla chips for garnishing
DIRECTIONS
1. Preheat the broiler, place rack about six inches from the flame or heat. Line a baking sheet with foil.
2. Cut the peppers in half lengthwise, remove stem, seeds and the entire inside. Place the peppers cut side down.
3. Cook under broiler until the skins get blackened, about four to five minutes. Place peppers in a plastic bag so it steams, then after 15 minutes or so, take em out, and peel off the skins and toss it. Then chop up the peppers.
4. As the peppers begin to cool, melt the butter in a pot over the stovetop flame at medium high heat, add in the flour, and stir until it becomes a golden brown color. Slowly add in the chicken broth into the flour mixture (roux). Simmer and stir for about ten minutes, until smooth.
5. Stir in the chopped peppers, chicken pieces, corn, black beans, Cheddar, and if you got it the pepper jack cheese. Season with cumin, garlic powder, salt and pepper. Continue to simmer until all the cheeses is melted, and the soup must be hot. Serve with some totilla chips.
Until next time have a great life!
Ron Sambrano
© 2014
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