CHICKEN POBLANO SOUP RECIPE RECIPES
COPYCAT CHILI'S CHICKEN ENCHILADA SOUP RECIPE | TOP S…
This soup happens to be one of Chili's most raved-about items, and the subject of many a recipe search here on the site. Part of the secret in crafting your clone is the addition of masa harina—a corn flour that you'll find in your supermarket near the other flours, or where all the Mexican foodstuffs are stocked. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 50 minutes0S
Prep Time 25 minutes0S
Cook Time 25 minutes0S
Nutrition Facts : Calories 380 calories
SLOW-COOKED CHICKEN ENCHILADA SOUP RECIPE: HOW TO MAKE IT
This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
Provided by Taste of Home
Categories Lunch
Total Time 06 hours 25 minutes
Prep Time 25 minutes
Cook Time 06 hours 00 minutes
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 125 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 1102mg sodium, CarbohydrateContent 9g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 14g protein.
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- Divide soup evenly among 6 ovenproof bowls, and place on a large rimmed baking sheet. Top each bowl with 2 baguette slices and 1/3 cup cheese. Bake in preheated oven until cheese is melted, about 8 minutes. Garnish with microgreens or cilantro, if desired.
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ROASTED POBLANO SOUP | MEXICAN PLEASE
The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good!
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SOUP NAZI'S INDIAN MULLIGATAWNY SOUP - TOP SECRET RECIPES
Elaine: "Do you need anything?"Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot."Elaine: "Mulligatawny?"Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era."Elaine: "Oh. Who, the Soup Nazi?"Kramer: "He's not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."Kramer was right. Al Yeganeh—otherwise known as The Soup Nazi from the Seinfeld episode that aired in 1995—is a master at the soup kettle. His popular soup creations have inspired many inferior copycats in the Big Apple, including The Soup Nutsy, which was only ten blocks away from Al's original location on 55th Street. Yeganeh's mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to discover pistachios and cashews among the many vegetables. It's a combination that works.
I took a trip to New York and tasted about a dozen of the Soup Nazi's original creations. This one, the Indian Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers, which were then chilled for the trip back home. Back in the lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al's best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo Kramer himself.
Update 2/6/18: The recipe can be improved by doubling the curry (to 2 teaspoons) and reducing the water by half (to 8 cups). Cook the soup for half the recommended time or until it's your desired thickness.
Check out my other Soup Nazi copycat recipes here.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
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From topsecretrecipes.com
Reviews 4.9
Total Time 5 hours 30 minutes0S
Calories 458 calories per serving
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Reviews 4.9
Total Time 5 hours 30 minutes0S
Calories 458 calories per serving
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SLOW-COOKER POBLANO CHICKEN RECIPE - PILLSBURY.COM
This Mexican chicken recipe is so versatile that you’ll never run out of ways to serve it.
From pillsbury.com
Reviews 4.5
Total Time 2 hours 40 minutes
Cuisine Mexican
Calories 400 per serving
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Reviews 4.5
Total Time 2 hours 40 minutes
Cuisine Mexican
Calories 400 per serving
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