Roasted Poblano & Chorizo Soup

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 Recently, for my sister Leanne’s Birthday celebration, we were lucky enough to make the trip over to gorgeous Sedona, Arizona.  When I say gorgeous, that is an understatement—the shocking views of the desert landscape studded with the massive red rocks and vast canyons is truly remarkable.  As a lover of Georgia O’Keefe’s art work, traveling to this part of the country has always been on my list of to-dos.  (and now is on my list of to-dos-again-very-soon…)

A photo from our trip to Sedona, Arizona

A photo from our trip to Sedona, Arizona

We were all excited for the trip, the celebration, and of course the cuisine of the Southwest.  One of the dishes that I had while in Arizona that I came home wanting to recreate was a Hatch Chile Soup with Spicy Chorizo SausageHatch chiles are native to New Mexico and are similar to  Anaheim peppers in appearance; this soup was creamy, spicy and chock full of diced hatch chiles and chorizo sausage.  I decided to make a version with roasted poblano peppers at home instead.  A hearty and flavorful soup that I recommend serving with a dollop of creamy sour cream, a sprig of cilantro, and a few sliced pickled jalapenos. 

 

(To view this recipe, click on the blue title of the blog post above*)

Roasted Poblano & Chorizo Soup

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: medium
  • Recipe type: Soup

Ingredients:

  • 6 poblano peppers
  • Olive oil
  • Salt & pepper
  • 1 white onion, diced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 6 cups reduced sodium chicken stock (or vegetable stock)
  • ½ cup heavy cream
  • 8 oz. chorizo sausage, crumbled
  • For garnish: sour cream, pickled jalapenos, fresh cilantro

Directions:

  1. Preheat the oven to 375 degrees. Place the poblano peppers in a single layer on a parchment-lined baking sheet. Rub with oil and season with salt. Roast for 25-30 minutes or until the skins begin to brown and the pepper are tender. Allow the peppers to cool before handling; then rub the skins off of the peppers, remove the core and seeds, and dice.
  2. In a sauté pan, add in the chorizo sausage and cook until browned through, approximately 8 minutes.
  3. Meanwhile in a large stock pot, add in 1 tablespoon of oil and the diced onion. Cook the onion over medium heat for 5-7 minutes, or until translucent. Add in the diced poblano peppers, another pinch of salt and the cumin and coriander. Cook for an additional 3-4 minutes to allow the flavors to combine.
  4. Add in the stock, reduce the heat to medium-low and cook for 15 minutes. Taste the soup and adjust the seasonings if necessary. With an immersion blender, puree the soup—not completely, but until about ½ of the peppers are pureed. Stir in the cream, and serve the soup warm with garnishes.

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Comments: 2

  1. Leanne Scott November 25, 2014 at 8:13 am Reply

    Looks fantastic! Thanks again for making the trip – what a great time. 🙂

    • Personalchef07 November 25, 2014 at 8:30 am Reply

      It turned out well– perfectly spicy and super flavorful! We will make that type of Birthday trip anytime— truly unforgettable! 😀
      Safe travels today.

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