VINCENT PRICE SOPA POBLANO - POBLANO CHILE SOUP
This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Although it appears amongst those from the Rivoli Restaurant in Mexico City, it doesn't appear to be from the restaurant itself. "This hearty soup, a sort of Mexican minestrone, is made with both [corn and chiles], as you might expect, but it is the unexpected ingredients that make it so good." Let me tell you... this soup is OUTSTANDING. I've made a lot of soups, and this is one of my favorites. I'll be making it often in years to come!
Provided by Julesong
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
- Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
- Simmer until vegetables are tender, about 20 minutes.
- Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.
Nutrition Facts : Calories 322.3, Fat 17.8, SaturatedFat 4, Cholesterol 29.4, Sodium 464.6, Carbohydrate 25.8, Fiber 5.3, Sugar 8.6, Protein 17.8
GREEN CHILE CHICKEN SOUP
Ridiculously easy and quick. My husband's favorite. The only way to mess this one up is to add too much milk making the soup too thin. I got this recipe from my mother, but I don't know where it originated. The amounts can vary. You really can't mess this one up.
Provided by Robyn from the dese
Categories Lunch/Snacks
Time 25m
Yield 1 large pot, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix soups, chicken, corn and green chile in very large pot.
- Gradually add milk to desired consistency.
- I use about 3/4 of the empty soup can full.
- Let boil.
- Serve in bowls with tortillas on the side.
- You can probably do this in a crockpot with raw chicken at the bottom, top with soup, corn, milk and chile and let cook 7 hours.
Nutrition Facts : Calories 127.9, Fat 5.5, SaturatedFat 1.8, Cholesterol 9.3, Sodium 554.2, Carbohydrate 17.1, Fiber 1.7, Sugar 6, Protein 4.8
BLACK BEAN, VEGETABLE, AND ROASTED POBLANO SOUP
I had some poblanos in the fridge and made up this recipe as a means to use them up. it is a great way to use the crumbs in the bottom of a bag of corn tortilla chips.
Provided by jewelsf
Categories Black Beans
Time 1h50m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- preheat the broiler. Cut the chilis in half lengthwise and remove the stem and seeds. Lay the chili halves flat, skin side up, on a cookie sheet and cook under the broiler until the skin is blackened. Put the chilis in a covered dish for about 15 minutes. Remove the skin from the chilis, and then chop the chilis into bite-sized pieces. **I STRONGLY SUGGEST WEARING GLOVES WHILE HANDLING POBLANO CHILIS***.
- Heat the oil in a large soup pot or dutch oven. Cook the onion and garlic over medium heat until onion is softened, about 5 minutes. Add the carrots, celery, potatoes, and tomatoes and cook for 2 to 3 more minutes. Add the beans, stock, honey, and tortilla chips to the vegetable mixture. Cover, lower heat, and simmer for 1 hour, until vegetables are cooked and chips have become congruous with the broth.
- Add the corn to the soup and cook for 10 more minutes. Salt and pepper may be added as desired for taste.
Nutrition Facts : Calories 415.4, Fat 9.8, SaturatedFat 1, Sodium 48.7, Carbohydrate 70, Fiber 17.9, Sugar 8, Protein 16.9
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