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
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 Sausage. Hatch 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
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:
- 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.
- In a sauté pan, add in the chorizo sausage and cook until browned through, approximately 8 minutes.
- 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.
- 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.
Tagged: Arizona, chorizo, ground coriander, ground cumin, hatch chiles, onion, poblano peppers, poblano soup, roasted peppers, sausage, soup, sour cream
Looks fantastic! Thanks again for making the trip – what a great time. 🙂
It turned out well– perfectly spicy and super flavorful! We will make that type of Birthday trip anytime— truly unforgettable! 😀
Safe travels today.