Roasted Poblano & White Cheddar Soup

Name: Roasted Poblano & White Cheddar Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 roasted poblano chiles sliced; 2 tablespoons canola oil; 1/2 cup yellow onion thinly sliced; 2 cloves garlic chopped; 2 cups chicken stock; 1 teaspoon cumin; 1/2 cup heavy cream; 2 tablespoons cornstarch; 1 1/4 cups shredded white cheddar cheese; Salt and pepper to taste; FOR TEH CHILI OIL:; 1 cup olive oil; 2 1/2 teaspoons red pepper flakes

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 4

Ingredients

2 roasted poblano chiles, sliced2 tablespoons canola oil1/2 cup yellow onion, thinly sliced2 cloves garlic, chopped2 cups chicken stock1 teaspoon cumin1/2 cup heavy cream2 tablespoons cornstarch1 1/4 cups shredded white cheddar cheeseSalt and pepper, to tasteFOR TEH CHILI OIL:1 cup olive oil2 1/2 teaspoons red pepper flakes

Directions

1. Heat oil over medium-high heat in a medium saucepan. Add onions and sliced roasted peppers. Saut� until onions are beginning to soften, about 5-10 minutes. Add garlic and cook another 2 minutes. Add chicken stock and cumin. Simmer for 20 minutes. Puree with an immersion blender.
2. Add cream. Heat gently until thickened slightly, about 5 minutes.
3. Toss cheese with cornstarch. Add to soup, whisking slowly to combine. Season with salt and pepper and serve. Serve with a drizzle of chili oil (see instructions for chili oil below).
4. For the chili oil: heat olive oil and red pepper flakes in a small saucepan over medium-high heat for 5 minutes. Remove from heat, and let cool completely. Pour oil into jar and store in the refrigerator.

Serving Size: makes 3-4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user AMBERTRAMMELL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 889.1
Total Fat: 87.8 g
Cholesterol: 75.6 mg
Sodium: 408.4 mg
Total Carbs: 14.4 g
Dietary Fiber: 0.1 g
Protein: 12.8 g

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