The hardest thing about this soup is whether to add one chili pepper (which gives it a mild kick) or three (where you get a “punch”). This creamy soup is good hot or cold. Add some corn or cooked chicken to make it more substantial.Makes 4-6 servings
- 1 large onion, chopped
- 2 tablespoons unsalted butter
- 3 cups chicken stock
- 1 8-ounce package cream cheese
- 1-3 poblano chili peppers, roasted, peeled, seeded and chopped (see note)
- 1 cup sour cream
- Crumbled queso blanco cheese, for garnish
- Lime wedges, for garnish
- Roasted pepitas, for garnish
Melt the butter in a medium-sized saucepan over medium heat. Add the onion and cook until golden, about 5 to 8 minutes. Add the chicken stock and cream cheese. Stir until the stock is hot and the cheese melted, without boiling. Cool slightly and then puree with the roasted poblanos in a food processor or blender, in batches, if necessary. Return the soup to the pot, add the sour cream and heat through without boiling. Serve hot or chilled in shallow bowls with a sprinkling of crumbled cheese, a lime wedge and pepitas.
Note: To roast and seed poblano chili peppers, set them under a broiler. Roast, turning with tongs, until the skin is blistered and charred all over. Transfer the peppers to a bowl, cover tightly with plastic wrap and set aside to cool for about 30 minutes. When cool enough to handle, remove the blackened skin along with the stems and seeds and coarsely chop the peppers.
Recipe adapted from Gulf Coast Kitchens by Constance Snow, Clarkson Potter, NY 2003
Photo by Beth Segal