Creamy Soup with Poblano Pepper
Victor M. Hernandez S.
The flavor of the poblano pepper always reminds me of my grandmother's kitchen, those old structures with brick ovens and fabulous clay pots for cooking. That's why I wanted to create a recipe that combines those things that bring me such sweet memories of my childhood, and that you will surely relate to.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 2 Poblano chiles
  • 1 scallion
  • 1 sprig parsley
  • 1/2 chicken breasts, boneless
  • 1 teaspoon salt
  • 1/2 teaspoons paprika
  • 1 tablespoon coarse salt
  • 1 1/2 tablespoons corn oil
  • 1 package bowtie pasta, La Moderna
  • 100 grams button mushrooms
  • 1 clove garlic
  • 1 can corn kernel , yellow
  • 1 tablespoon unsalted butter
  • 3 tablespoons chicken broth , powder
  • 250 milliliters whipping cream
  • 1/2 teaspoons ground black pepper
  • 200 grams panela cheese
Preparation
1h
30 mins
Medium
  • Gather and have all your ingredients and utensils ready.
  • Wash and disinfect the poblano peppers, green onions, and parsley.
  • Cut the chicken breast into cubes and season with 1 teaspoon of salt and ½ teaspoon of paprika. Store in the refrigerator and allow it to marinate while preparing the other ingredients.
  • In a small pot, bring 1 ½ liters of water to a boil with 1 tablespoon of salt and ½ tablespoon of cooking oil. Once the water boils, lower the heat slightly and add the bowtie pasta, cooking until al dente (approximately 10 minutes). Stir occasionally to prevent sticking.
  • Toast the poblano peppers on a griddle or directly over the flame to char the skin. When the skin is blackened, turn them over to char evenly so that you can peel them off easily. Once all the skin on each pepper is black, remove them from the heat, and store them in a plastic bag to sweat and make peeling easier.
  • Clean the outer layer of the green onions, slice them into thin julienne strips, then cut the green tops into thin strips crosswise.
  • Clean the mushrooms by removing the outer layer of the caps and slice them into thin strips.
  • Finely chop a sprig of parsley. Peel the garlic clove and chop it finely.
  • Open the can of corn and drain it until no water remains.
  • Remove the peppers from the bag and clean the skin, deseed them, and cut them into strips.
  • Heat a pot or deep skillet over medium heat and pour in 1 tablespoon of oil. When it is hot, cook the chicken cubes until golden brown. Once ready, remove them and add 1 tablespoon of butter to the skillet. Sauté the onion, garlic, and parsley for 3 minutes.
  • Remove everything from the skillet and add the poblano pepper strips, browning them for 5 minutes before removing.
  • Blend the strips along with the onion, parsley, garlic, and 3 cups of water.
  • Pour the mixture into a skillet or pot over medium heat, and let it come to a boil. Add 3 tablespoons of chicken bouillon powder and stir to combine everything.
  • Add the mushrooms and corn, and let it boil for 3 minutes.
  • Pour in 250 ml of heavy cream, mixing until everything is well combined. Let it boil for another 3 minutes.
  • Turn off the heat, sprinkle ½ teaspoon of black pepper, and stir.
  • Serve the soup hot accompanied by cubes of panela cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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