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Chicken poblano soup


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#1 Seagis

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Posted 21 February 2017 - 06:12 PM

I had a batch of this delivered to our house tonight by the mother of one of the children my wife babysits. Pretty good stuff.

  • 1 cup all-purpose flour
  • 3/4 cup unsalted butter
  • 1 rotisserie-style chicken, cut into bite-size pieces
  • 1/2 bunch fresh cilantro, minced
  • 1 gallon chicken stock
  • 1/4 teaspoon cumin
  • 1/4 teaspoon thyme
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon salt
  • 1 teaspoon chile flakes
  • 3 poblano chiles, cut into 1/2 inch squares
  • 1/8 cup garlic, minced
  • 2 shallots, minced
  • 6 stalks celery, cut into 1/2 inch pieces
  • 3 large onions, cut into slivers
  • 5 large carrots, cut into 1/2 inch slices
  • 1/4 cup (plus a couple of tablespoons) olive oil
  • 1 cup heavy cream

Melt 1/4 cup of the butter in a Dutch oven along with the 2 tablespoons of olive oil. Add the vegetables and sauté until they begin to soften. Once they've cooked for about 5 minutes add the salt, cumin, thyme and all of the pepper. After the vegetables have cooked for about 8 to 10 minutes add the chicken stock and cook for 10 to 12 minutes more. Add the chicken and cook, stirring frequently, until the mixture begins to thicken slightly.

 

Melt the remaining butter in a large skillet over medium-low heat. Add the flour and whisk the mixture together to create a roux. Cook, stirring frequently, for 10 to 12 minutes or until the roux begins to take on a medium-brown hue. Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly in order to remove any lumps that might form. Continue this process with 2 to 3 more cups of the soup liquid.

 

Pour the mixture in the skillet into the stockpot and whisk to blend. Cook the resultant mixture, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat and let it sit for about 5 minutes before adding in the cream and cilantro.


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#2 ER Pemberton

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Posted 21 February 2017 - 07:55 PM

Wow. She texted that to you?! I love the sound of it and I might even sub out the flour for masa harina which I use in my chicken tortilla soup. Thanks for posting that. Now back to your wife... :D

#3 Seagis

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Posted 21 February 2017 - 09:16 PM

Well, she texted a link to a text file in her Dropbox folder, so whatever. :D


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#4 ER Pemberton

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Posted 13 December 2017 - 09:58 AM

I'm making this tonight. The peppers will be pablano and also some nice-looking Anaheims. I'm also subbing out the carrots and celery in favor of some corn and black beans. I don't know what it is but if I have a Mexican-themed soup, I don't want carrots and celery in it. I'm also going to grill the chicken and add it at the end. I have everything I need and looking forward to it.

#BringBackSeagis

Here it is... fantastic recipe!

1ya93n.jpg

#5 ER Pemberton

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Posted 11 October 2018 - 03:32 PM

Making this tonight. Windy and chilly here today.

#6 AspenLeif

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Posted 11 October 2018 - 04:19 PM

I was looking for something new to make this weekend. Just found it.
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#7 SnottS

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Posted 11 October 2018 - 05:01 PM

Yum
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#8 ER Pemberton

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Posted 11 October 2018 - 05:04 PM

I was looking for something new to make this weekend. Just found it.

Brother, I just wolfed two bowls of this stuff.  So good.

 

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I made the roux with 2T of butter and masa harina this time.  



#9 AspenLeif

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Posted 14 October 2018 - 09:39 PM

I sort of have to declare something.

If made with the full cup of flour. Which, I thought was odd. But hey, not my recipe. With a full cup of flour, this is 1980s Wendy's chicken ala king recipe. There is no doubt I'll be having this over a baked potato.

Next time. No flour, or a little masa.
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#10 ER Pemberton

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Posted 15 October 2018 - 05:50 AM

I sort of have to declare something.

If made with the full cup of flour. Which, I thought was odd. But hey, not my recipe. With a full cup of flour, this is 1980s Wendy's chicken ala king recipe. There is no doubt I'll be having this over a baked potato.

Next time. No flour, or a little masa.

I don't think I followed that.  When I make a roux, I start with whatever the oil is (olive oil, butter, whatever) and then I add enough of the dry ingredient to get the consistency I want.  Did your soup end up very thick with the whole cup of flour?  Did you like it overall?



#11 AspenLeif

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Posted 15 October 2018 - 06:45 AM

I don't think I followed that.  When I make a roux, I start with whatever the oil is (olive oil, butter, whatever) and then I add enough of the dry ingredient to get the consistency I want.  Did your soup end up very thick with the whole cup of flour?  Did you like it overall?

Yeah, it was really thick.  The taste was awesome (added more cumin and thyme than the recipe called), but it was definitely too thick.  


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#12 porter

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Posted 15 October 2018 - 06:58 AM

A cup of flour is a lot. Granted, it's a gallon of stock, but if you're just trying to give the soup a silky texture (rather than make it pot pie filling), 1/4 or 1/3 cup should do it. Or better yet, use corn starch.
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#13 ER Pemberton

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Posted 15 October 2018 - 07:13 AM

A cup of flour is a lot. Granted, it's a gallon of stock, but if you're just trying to give the soup a silky texture (rather than make it pot pie filling), 1/4 or 1/3 cup should do it. Or better yet, use corn starch.

Right, agreed.  I have the knack of seeing a recipe and then tweaking it to my tastes (it's a sickness) so I took out the carrots and celery and replaced them with black beans and corn and I did use the flour the first time but probably less.  I am often disappointed by the then consistency of some soups so that's where I like to do a roux.  Also, in the chicken tortilla soup I make, after the onions and garlic are sauteed, I put them into the Ninja and zip them up into a slurry... that helps with consistency too.  I agree the flavor of the soup is great.  Cheers to Seagis for sharing it.  



#14 AspenLeif

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Posted 15 October 2018 - 09:06 AM

It’s not that I can’t do that, and even knew better than to add a whole cup. But I’d not had a baseline for this one yet. Like I said, the taste is great, but it’s like eating a bowl of gravy.

Edited by AspenLeif, 15 October 2018 - 09:06 AM.

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#15 ER Pemberton

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Posted 15 October 2018 - 12:20 PM

Btw, remember the stuff you posted in the Mexican Shrimp Soup thread (Better than Bouillon)?  I saw it at my local store last week.  They had every kind imaginable except the lobster version you posted.  Chicken, beef, seasoned vegetable, roasted garlic, mushroom, ham... no lobster.  I'll keep looking.  That shrimp soup is probably next up here and I'll have to revisit the recipe to see where I left off.  Cheers.



#16 AspenLeif

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Posted 15 October 2018 - 12:33 PM

Btw, remember the stuff you posted in the Mexican Shrimp Soup thread (Better than Bouillon)?  I saw it at my local store last week.  They had every kind imaginable except the lobster version you posted.  Chicken, beef, seasoned vegetable, roasted garlic, mushroom, ham... no lobster.  I'll keep looking.  That shrimp soup is probably next up here and I'll have to revisit the recipe to see where I left off.  Cheers.

I order it on Amazon.  They carried it in the store when I lived in ME....but not out here.  


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#17 ER Pemberton

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Posted 16 October 2018 - 11:43 AM

Last night I made some of this leftover soup for dinner.  I added some masa harina (dry) right to the soup and it helped thicken it and also give it some of that great flavor.  When I originally made the soup I made a masa harina roux but apparently not enough because it was still pretty thin.  I'm going back to the store today to get the ingredients for the shrimp soup and I'm going to check the BETTER THAN BOUILLON flavors again.  



#18 neddles

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Posted 17 October 2018 - 11:24 AM

I sort of have to declare something.

If made with the full cup of flour. Which, I thought was odd. But hey, not my recipe. With a full cup of flour, this is 1980s Wendy's chicken ala king recipe. There is no doubt I'll be having this over a baked potato.

Next time. No flour, or a little masa.

 

Any chance you accidentally used corn starch or something? We made it with the full cup of flour and it came out great. Not thick and gloppy at all. Looks pretty much like this pic of Ken's.

 

 

1ya93n.jpg


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#19 AspenLeif

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Posted 17 October 2018 - 11:36 AM

No, it was flour.  But, it was bread flour, not all purpose if that seems to matter.  I probably had a little over 3/4's the liquid the recipe calls for too.  I made it to eat off of all week, and didn't want to over make the batch.  


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