Pick a language from the box below

Roasted Chicken Poblano Pepper and Brown Rice Soup

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

Ingredients

  • 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

 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add hominy, red bell peppers, ¼ teaspoon salt, ground black pepper, garlic powder, and chili flakes. Cook for 5 minutes.
  5. Add chicken broth, rice, chicken and chopped poblano peppers. Cook for 5 minutes.
  6. Stir in Mexican Crema and cream cheese and cook for 15 minutes.
  7. Serve and enjoy!

 

Post and ercipe by Lyndi Fultz of nwafoodie, a hub for food happiness.