Soup Season — Go French Yourself

I think that women just have a primeval instinct to make soup, which they will try to foist on anybody who looks like a likely candidate. -Dylan Moran

Soup season could really be all season for me. But with Summer already almost officially over nothing excites me more than thinking of that first Fall crisp night. I love layers. I love it when it gets dark at like 5 p.m and I love love love making delicious soups. Soup Socials are one of my favorite things to host and they are such a fun way to celebrate the arrival of the new season with friends.

Seriously make a cute invite and have everyone bring their favorite soup and the recipe to share with everyone. Have plenty of outlets so everyone can keep their soups nice and warm in a slow cooker and I typically supply a bread or a salad and some wine. Have tiny disposable bowls on hand so everyone can sample all of the soups. It's such a fun event and you will get rave reviews!

I found this recipe randomly on facebook from A Sweet Life and knew I had to try it with my love of chile relleno's. I love a good relleno and being from El Paso, they are hard to come by in The Midwest. But one can certainly keep dreaming. Have you ever had a good relleno? Oh my goodness....they will change your life. And this soup is seriously heaven in a bowl for me. Lin loved it too. We got the hugest taste of Fall in the mountains last week and now it is all I can think about.

Chile Relleno Chicken Soup

Ingredients:

5 poblano peppers

2 tbsp butter

1/4 cup chopped onion

2 cloves garlic, minced

1 tsp ground cumin

4 cups chicken bone broth (Whole Foods has a great one in the fridge area by The Kambucha's BTW)

Salt and pepper to taste

1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces (If you are rushed grab one of The Rotisserie chickens that are already cooked at Whole Foods. We do this a lot and can use the whole chicken throughout the week for various recipes)

8 ounces cream cheese, cut into cubes

3 1/2 cups shredded cheddar cheese, divided

Preparation:

Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).

Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.

In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.

Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.

Add cream cheese and two cups of the cheddar cheese and whisk until smooth.

To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).

Serves: 6 (as a full meal soup)

Sooooooooo delish! And I cannot wait to bring this to the Soup Social! Be sure to check out my other fabulous soup recipes on the blog too including my Super Bowl chile. It is perfection.

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Xo

Sam