It was pretty cold out yesterday (by Texas standards)… 40 degrees. The perfect temperature for SOUP! Being back in WI renewed my passion for the warm feeling you get when soup hits your lips (and your tummy!) On the plane ride home, I found just the recipe to welcome us back to Texas and at the same time satisfy my craving for soup. It was a Rachael Ray magazine recipe called “Spicy Chili con Chili” … to be honest, I’m really not sure why she named it that. It’s not a chili (especially not by Texas standards). In fact, it didn’t even call for any meat. So I decide to rename the soup & add some meat to make it more filling.
Spicy Chicken & Roasted Poblano Soup
- 1 large acorn squash (or 2 small ones, you’ll want about 2-2.5 lbs of squash)
- 3 dried red chiles
- boiling water
- 2-3 tsp chili powder
- 3 poblano chili peppers
- 1 Tbsp olive oil
- 1 large onion, diced
- 1 can black beans (I’d up this to 2 cans…rinsed & drained)
- 2-3 c. water
- 2 large chicken breast cooked (pan seared & cubed, or boiled & shredded)
- 1 tsp dried oregano
- salt & pepper
- 1/2 c. sour cream (or more to taste)
1. Preheat the boiler.Prepare chicken (I cooked it up in a fry pan with a bit of oil) and set aside.
2. Cut the squash in half. Scoop out the seeds. Place the pieces in an 8×8 pyrex dish and add about 1 inch of water to the pan. I laid two of the pieces flat (cut side down) and the other two pieces I leaned up against the flat pieces (cut side facing down). Microwave for 10-12 min until the squash is fork tender (and easy to scoop out). Cool for a few minutes until you can handle the veggie & scrap the flesh into a food processor. Discard the skin.
3. While the squash are cooking, boil water in a small sauce pan. Add the 3 dried chiles, remove from heat, and cover. Let sit for 10 min until rehydrated. Using gloves (I skipped this part… but my hands just BURNED afterward… so gloves would be a good idea!) discard the stems & seeds. Chop up the red chiles and add them to the food processor.
4. Add the chili powder to the food processor. Blend the squash, the red chile peppers, and the chili powder until they are well combined. I let this blend for about 2 full minutes in order to make sure the red chile peppers were well distributed throughout the mixture.
5. Place the poblano chiles on a baking sheet and broil. Turning occasionally, until charred on all sides. Remove from baking sheet, put in a bowl, and cover with a towel for approx 10 minutes. Remove skins, stems & seeds. Dice & set aside.
6. While the poblanos are cooling, add the olive oil & diced onions to a large stock pot. Saute until soft (approx 5 min). Add the squash puree, black beans, and oregano to the stock pot. Add 2-3 cups of water to your desired thickeness. I added about 2.5 cups. Finally add in the diced poblanos. Simmer the soup for approx 10 minutes. Season with salt & pepper.
7. Serve with a large dollop of sour cream (to cut the heat!) and some crusty bread. Enjoy!
My sweet hubbie is not a huge fan of spicy food, but he handled this one pretty well. Next time, I might leave out one of the dried red peppers to decrease the ‘hotness’ level a notch for him. I personally think the level of “hotness” is perfect 🙂 I would also add another can of black beans and would use shredded (instead of cubed) chicken. Steve said he would like to add some cheese to the mix. It would probably be good with a few ounces of cream cheese. Yum! OH, and you should know that once everything is all combined, you can’t even taste the squash! Crazy huh? Makes for a good creamy base w/o adding fat! Great for those New Year’s resolutions