I’m always trying to plan my meals in a way that I have at least one meal a weak that each one of the kids really enjoys. This can be difficult; as I’m sure most parents realize since it never fails that one child hates the other child’s favorite foods.
In our case we have one that absolutely loves Mexican food, and the other eats either cereal or junk food on those nights.
I found a soup that seems to fit both of them equally. I mention the above; because, it’s hot outside now, and not really “soup weather.” Either way, this one does work well, when you want lighter table fair.
It’s delicious, filling, and besides having several components, quite easy.
To make you’ll want;
3 pablano peppers- fire roasted and diced
Shredded chicken- either 3 breasts or a whole bird
1 diced onion
1/2 diced red bell pepper
1/2 diced green bell pepper
1 diced jalapeño
4 toes minced garlic
Cilantro
Parsley
3 green onion bottoms
I can rotel
1.5 cups of corn
2.5-3 cups of chicken stock
1 block of cream cheese
8 ounces of freshly shredded Monty Jack cheese
For seasoning:
Chicken base, cumin, paprika, chili powder, coriander, crushed red pepper, cayenne
For garnish- 3 diced green onion tops, cilantro and parsley
To make this dish you’ll first want to shred your chicken and roast your pablano on the open stove flame. Once they are roasted set them in a dish covered in plastic for 20-30 minutes. When you’re ready remove them and wipe them down with a paper towel to remove the skin then dice them up removing the stem.
Once you have everything prepared and ready. Melt some butter in a heated soup pan, and cook down the onions and bell pepper until they are softened. Once softened add in the garlic, cilantro, parsley and green onion. Season and cook until fragrant. When the garlic is fragrant add in the poblano, chicken stock and re-season. When the stock starts to boil add in the cream cheese and incorporate until melted. Let it simmer until it starts to boil again and then add in the 4-6 ounces of the jack cheese and season once more while you are incorporating the cheese. When it begins to boil again add in the corn, rotel and chicken.
Stir it well and let it simmer for 15-30 minutes, stirring intermittently until Done. While this is simmering, continue to taste and season as needed.
- You may want to add a teaspoon of chicken base here to help the flavor mature a bit.
Serve it in a bowl garnished with shredded cheese and a mixture of cilantro, parsley and green onion tops.
Tip: if you find it too spicy for whatever reason, add in some butter to help lower the heat.