I am certain my love for Thanksgiving eats is equal to or surpassing the love by anyone who might be reading this post. My childhood memories are full of happy instances when I would wake up to the smell of cornbread cooking in the kitchen, quickly followed by a breakfast wedge of crusty bread with butter for a great start to our day of celebrating God's blessings. We had Thanksgiving at lunch at our house, so the rest of the day's activities consisted of TV football and trips back to the kitchen for leftovers, observing the same game plan for the next few days. For this year, my thoughts of potential Thanksgiving leftovers is well represented by Cheesy Turkey Poblano Soup.
Creamy Turkey Chili Relleno Soup
Ingredients:
1 large poblano pepper
2 Tablespoons butter
1/4 cup chopped onion
1/4 cup red bell pepper
1/4 cup green bell pepper
2 Tablespoons Jalapeño pepper, diced
1 Mexican calabacita squash (or zucchini), julienned with mandolin slicer
1 Tablespoon Lawry’s garlic salt
1 Tablespoon ground cumin
4 cups Turkey or chicken broth
Salt and black pepper to taste
2 cups cooked turkey, shredded
8 ounces cream cheese
1/2 cup shredded sharp cheddar cheese
6 ounces shredded Monterrey Jack cheese
8 slices pepper jack cheese (thin sandwich slice,)
Directions:
Rub a little oil on the poblano pepper and roast it until the skin is charred and blistered. You can do this over the open flame on a gas stove, or like I did, by heating your oven to 450 degrees F and roasting for 25 minutes.
Place the pepper in a plastic bag or bowl and cover or seal.
Let it cool, then remove as much of the skin as possible.
Remove seeds and stem, then dice into 1/4 inch pieces. Set aside.
In the pot you will use to cook the soup, melt the butter. Add the julienned calabacita squash, onion, red and green bell pepper, Jalapeño pepper, Lawry’s Garlic salt, and cumin. Cook, stirring frequently, until translucent, about 5 minutes.
Add the cream cheese to half of the chicken or turkey broth, and use a plunge blender to obtain a smooth mixture of cream cheese and broth.
Add this to soup mixture and then add the rest of the broth
Add the shredded Turkey. Bring to a boil and then reduce heat to a simmer.
Add the Monterrey Jack cheese and sharp cheddar. Stir until both have melted into the soup. Add the chopped poblanos and allow to sit with a lid for a few minutes.
To serve: Preheat the broiler. Dish the soup into individual ovenproof bowls and float a slice of pepper jack cheese on top. Set under the broiler, about 6 inches from the heat and broil until the cheese is melted and bubbly.
Time to enjoy this nice cheesy soup.
2 comments:
That looks good. And I love poblano peppers.
Turkey carcass gumbo.
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