Cream of Chile Soup - 10/24/2009

Last year we started a tradition of having soup every Saturday during winter. We tried a variety of soups last year and have been collecting recipes in anticipation of the cold weather for our new winter of soups to begin.

Today it is Cream of Chile Soup. Mostly because we bought too many pasillo peppers last week. I usually start with a recipe and then adjust as I go. I tend to do things like chop up the whole onion rather than stopping at exactly 2 cups. I use the last nub of butter instead of cutting off exactly 2 tbls. Since it is soup, it doesn't matter as much.

So here is the recipe - my way.

2-3 Chicken breasts
2 tbls butter

1 large onion, chopped

1 red pepper, chopped (frozen from our garden)

7-9 pasilla or poblano peppers, chopped

1 jalapeño pepper, chopped

2 cloves garlic - minced

1 tsp oregano

2 bay leaves

3-5 potatoes

1 box chicken broth

1 tsp cumin

1/2 tsp salt

1/2 tsp pepper
1/2 cup whipping cream
1 can of corn
Shredded Monterey Jack Cheese
Tortilla chips
Cilantro - optional

Bake the chicken with some oregano, garlic, salt and pepper.

Saute butter, red pepper, onion, pasilla peppers, jalapeño, garlic, oregano, bay leaves. (I turn the pan on med-high, put the butter in and start chopping, adding the ingredients as I finish chopping each one and adding the spices at the end).

While still sauteing, peel and chop 3-5 potatoes.

Move the saute mixture to a large pot, add the potatoes, chicken broth, cumin, salt and pepper. Let simmer until the potatoes fall apart. (Yes you could just put all the saute mixture into the large pot from the beginning, but I find I get a better flavor when I use my saute pan.)

When the potatoes are easily smashed with a spoon, remove the bay leaves.  Puree about 1/3 of the soup in food processor with the cream.  (If I had a hand blender I would just use it in the pot, still leaving some of the bits whole and chunky.) Add the puree mixture and the can of corn back to the pot.

Shred the chicken, add to the pot.  Heat until warmed all the way through.

Serve with shredded cheese, tortilla chips and cilantro (if using).

Turned out well - this one is a keeper!