- 2 poblano chiles
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 plum tomatoes, seeded and chopped
- 1/2 cup chopped cilantro leaves
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 3 cups shredded sharp cheddar cheese
1. Preheat the broiler. Place the poblano chiles on a small rimmed baking sheet. Broil for about 10 to 15 minutes, turning the chiles occasionally, until charred on all sides. Remove from the oven and transfer to a resealable or paper bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chiles, remove the seeds, and dice.
2. Heat the oil and butter in a large saucepan over medium-high heat. Add the onion and cook for about 3 minutes, until tender and translucent. Add the garlic, tomatoes, and cilantro and cook for 2 minutes, until the tomatoes soften. Add the flour and cook for 2 minutes, stirring constantly, until the flour is absorbed into the mixture. Stir in the chicken stock, cream, milk, salt, pepper, and oregano and bring the soup to a simmer. Simmer for about 15 minutes, stirring occasionally, until the soup is thick and creamy.
3. Add the roasted poblano chiles and cheese to the soup and stir until the cheese is completely melted. Ladle the soup into bowls and serve.
This soup is pretty thick but really amazing. Leftovers are great as well. Just reheat and stir. Could be thinned with some additional chicken stock, but I just had it thick and yummy. It is definitely one of my new favorites!
Adapted from My Daily Morsel. Another fine recipe blog!