Jana's Corner & One and Done Recipes

I’ve been trying to replicate this soup from a local restaurant for quite a while, and I think I finally came close with some personal modifications. If you have never roasted peppers, I’ll show you a quick and easy way to get the best flavor.

Instructions

• 4 poblano peppers
• 2 tablespoons olive oil
• 1/2 stick butter (1/4 cup)
• 1 red onion, chopped
• 4 cups chicken broth
• 1/2 cup plain Greek yogurt
• 4 oz cream cheese (half a brick)
• Salt and freshly ground black pepper, to taste
• 2 cups corn (fresh or frozen)
• Optional: cooked shredded chicken
• Toppings: tortilla chips, shredded cheese, chopped cilantro, lime wedges

Tools

• Tongs
• Large glass bowl
• Sheet pan

Instructions to Roast Peppers

1. Roast the Poblanos:
   • Place the poblanos directly on an open flame (high heat). You can roast two at a time.
   • Use tongs to rotate the peppers, allowing them to char on all sides without burning.
   • Once charred, transfer the peppers to a sheet pan and cover with a glass bowl. Let them steam for 25-30 minutes.
   • After steaming, peel off the skins, and remove the seeds and membranes. Wash your hands thoroughly to avoid getting any pepper residue in your eyes.

Instructions for Soup

1. Prepare the Base:
   • In a large soup pot, heat the olive oil and butter over medium heat.
   • Add the chopped red onion and sauté until translucent, about 5-7 minutes.
2. Cook the Peppers:
   • Add the roasted poblano peppers to the pot and cook with the onions for 3-4 minutes to meld the flavors.
3. Make it Creamy:
   • Add the chicken broth, Greek yogurt, cream cheese, salt, and pepper.
   • Stir until the cream cheese and yogurt are fully melted and incorporated.
4. Blend the Soup:
   • Use an immersion blender to blend the soup until smooth. Be careful to keep the blender submerged to avoid splattering the hot soup. Pulse gently until you achieve a smooth texture.
5. Add Corn and Optional Chicken:
   • Stir in the corn and, if desired, add cooked shredded chicken. Bring the soup to a boil, then reduce to a simmer and cook for 15 minutes.
6. Serve and Enjoy:
   • Serve the soup hot, topped with your favorite toppings like tortilla chips, shredded cheese, chopped cilantro, and a squeeze of lime juice.

Tips

• Roasting Peppers in the Oven: If you don’t have a gas stove, you can roast the peppers in the oven. Preheat the oven to 450°F (230°C), place the peppers on a baking sheet, and roast for 20-25 minutes, turning occasionally until charred.
• Adjust Consistency: If the soup is too thick, add a bit more chicken broth to reach your desired consistency.
• Make-Ahead: This soup freezes well. Store in airtight containers and freeze for up to 3 months. Reheat gently on the stovetop.