IN-STORE POP-UP SHOPPING EVENT April 13th & April 20th 10am-4pm

OkieSpice Poblano Soup


Poblano/Green Chile Soup 

3 Boneless Chicken Breast, cubed
1 Medium onion, chopped
6 Hatch Chiles, roasted, chopped & peeled(about 1 1/2 cups)fresh or frozen 
4 Fresh Poblano Peppers, roasted, peeled & chopped
2 Tsp OkieSpice Ground Cumin
2 Tsp OkieSpice Garlic Shot
1 Tsp OkieSpice Meco Chile Pwd
1 Tsp OkieSpice Smoked Poblano Pepper
1 can fire roasted tomatoes 
8 oz frozen corn, pan roasted(or oven roasted at 450 for 15 minutes, stirring occasionally) 
1 can Seasoned Black Beans, drained
4 Corn tortillas shells, loosely chopped & oven roasted
4 Tbs butter
1/4 cup flour
6 Cups chicken broth 
2 Cups Half & Half(whole cream is best if you dare)
2 Cups Cheddar/Jack Cheese, shredded
More Garlic, Salt & Pepper to taste.
Sauté chicken in butter/olive oil using a 6 quart Dutch oven. Add onions after chicken has mostly cooked. Sauté till onions are soft.
Add roasted peppers, roasted corn, tomatoes, beans  & 
seasonings and simmer on low for 10 minutes. 
Add broth & bring to a low boil.
 In separate skillet, melt butter & add flour to make a roux. On low heat, stir and cook for 3 or 4 minutes.
 Add Roux to simmering broth while stirring until broth thickens a bit.  Add 1/2 & 1/2 (or cream) and cheese, stirring well. Cover & simmer on very low heat for 30 minutes.
Top with toasted tortillas.
Shredded cheese/guac always
make great toppers as well!  
To oven roast tortillas-
Slice into long strips and loosely pile on cookie sheet.
Spray with Pam and lightly salt.
Roast at 450 degrees for about 10-12 minutes, stirring occasionally.

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  • Kim Zieg