One of the most satisfying and comforting meals is a soup that has layers and layers of flavors. This recipe for roasted chicken poblano pepper and brown rice soup is chunky enough to be a meal and light enough to be a best supporting actor to a main dish. All you have to do is remove the shredded chicken.
Poblano peppers are the mildest of hot peppers and provide just a touch of heat to this soup. Roasting brings out the depth of flavor encouraged by a dusting of olive oil and cayenne pepper. While sweet corn will certainly taste delicious as a substitute, I highly recommend hominy for the additional softness and delicate flavor. Finish it all up with nutty-flavored brown rice and creamy additions of cream and cream cheese.
Doesn’t get much better than this.
ROASTED CHICKEN POBLANO PEPPER AND BROWN RICE SOUP
- 6 poblano peppers
- 3 tablespoons extra-virgin olive oil
- 1/8th teaspoons salt
- ½ teaspoon cayenne pepper
- 1 bag, Riceland Boil-In-Bag brown rice
- 2 tablespoons butter
- 2 tablespoons potato flour
- 1 garlic clove, minced
- 3 cups canned hominy
- 1 red bell pepper, seeded and chopped
- 1/8th teaspoon ground black pepper
- ¼ teaspoon garlic powder
- pinch chili flakes
- 2 cooked chicken breasts, shredded
- 1 tablespoon Mexican Crema (or heavy whipping cream)
- 2 ounce cream cheese
- Preheat oven to roast 350 degrees. Line half-sheet pan with parchment paper. Prepare poblano peppers by rubbing with 2 tablespoons olive oil, 1/8th teaspoon cayenne pepper and 1/8th teaspoon salt. Roast in oven for 30 minutes. Let cool. Cut in half and remove seeds. Chop pepper once seeds are removed and set aside.
- While poblano peppers are roasting, boil water and insert Riceland Boil-In-Bag brown rice and boil for 10 minutes. Remove from water, rinse and set aside.
- While peppers are roasting and rice is boiling, melt butter and 1 tablespoon olive oil in soup pot on medium heat. Add flour and garlic and cook for 2 minutes, stirring so flour is thoroughly mixed with butter and oil.
- Add hominy, red bell peppers, ¼ teaspoon salt, ground black pepper, garlic powder, and chili flakes. Cook for 5 minutes.
- Add chicken broth, rice, chicken and chopped poblano peppers. Cook for 5 minutes.
- Stir in Mexican Crema and cream cheese and cook for 15 minutes.
- Serve and enjoy!
Post and ercipe by Lyndi Fultz of nwafoodie, a hub for food happiness.