Poblano Chile Pepper Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 medium poblano chili peppers | Washed, trimmed and diced. |
| ½ cup onion | Peeled, washed, and chopped |
| 1 tablespoon garlic, minced | |
| 2 tablespoons olive oil | |
| 2 tablespoons flour | |
| 6 cups low sodium chicken broth | |
| 1 (12 oz.) can evaporated fat free milk | |
| 1 tablespoons salt | |
| 1 cup shredded low fat mozzarella cheese | |
| 1 tablespoon dried cilantro or parsley | |
| 1 teaspoon cumin |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Pre heat oven to 400 F. degrees. On a baking sheet, spread Poblano chili peppers and onions. Drizzle with ½ cup olive oil. Bake for 20 minutes until lightly browned. | |
| 2 | Heat ½ cup olive oil in large pot. Add garlic. Stir in flour until bubbly. Mix in broth; bring to a boil. | |
| 3 | Reduce heat; stir in 1 cup pepper mixture and evaporated milk. Fold in peppers and salt. | |
| 4 | Stir in cheese until melted. Sprinkle with cilantro or parsley and cumin; serve. |
Posted in Soup Recipes
