Chicken, Roasted Poblano, Pumpkin and Black Bean Soup

My friend Judy shared with me this recipe she found at Shape.com.  The recipe was originally posted on http://www.saffronlane.com/blog/    I’ve never been a huge pumpkin fan but after tasting this soup, I’ve changed my opinion.  It’s a great thickening agent and in no way overpowers the other flavors.  The only thing I changed was instead of three poblanos I used two poblano peppers and two hot banana peppers.

Ingredients:
3 poblano peppers
2 tbsp. olive oil
2 large  boneless, skinless chicken breasts
1 medium yellow onion, finely diced
3 garlic cloves, finely diced
2 tbsp. ground cumin
1/2 tbsp.  ground coriander
1/4 tsp. ground cinnamon
1 15 oz. can pumpkin, pureed
4 c. cooked black beans
6 c. low-sodium chicken or vegetable broth
Sea salt and freshly cracked black pepper to taste

Directions:
Over an open flame, place peppers directly on the fire, turning frequently until well-charred on all sides. Remove and place in a brown paper bag for 5 minutes. Remove from bag, peel off the skin, remove the stem and seeds and roughly dice the peppers.

In a large pot, add 1 tbsp. olive oil and season chicken with salt and pepper. Over medium heat, cook the breasts about 5-7 minutes per side. Remove from heat, let cool and shred each breast with a fork.

In the same pot over medium heat, add remaining olive oil, onion and garlic, stirring frequently. Cook for 4 minutes until translucent. Add cumin, coriander and cinnamon, and cook another 2 minutes.

Add the pumpkin, roasted peppers, chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20-25 minutes.

Garnish with fresh cilantro and fried tortilla strips

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Stuffed Poblano Peppers with Spicy Mango Sauce

I made these once with shrimp but while shopping I saw some soy chorizo so I thought I’d give it a try.  I like this both ways but I must admit I liked the shrimp a bit more.  To make with shrimp just add chopped shrimp to the rice mixture and cook 3-5 minutes till shrimp is done.  If you prefer pork chorizo, cook it with the pepper/onion.

The mango sauce would also be nice with grilled fish or shrimp. Or add a little more lime and olive oil for a salad dressing.

Spicy Mango Sauce

  • 2 cups chopped mango
  • ½ banana chopped
  • 1 diced habenaro (seeded)
  • ¼ cup orange juice
  • Juice of one lime

Place all in blender and process till smooth.  Will keep in refrigertor for several days.

Stuffed Poblano Peppers

  • 1 tbsp olive oil
  • 1/3 cup diced red pepper
  • 2 jalapeno peppers diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups of corn (frozen-thawed or fresh)
  • 4 cups vegetable stock
  • 2 tbsp unsalted butter
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 1 to 1 1/2 cups crumbled soy chorizo
  • 6 poblano peppers
  • 3/4 cup shredded cheese
  • chopped cilantro (optional)

In saute pan heat olive oil over medium heat.  Add the red pepper, jalapenos, and half the onion and saute for 2-3 minutes.  Add garlic and corn and saute for 3-4 minutes longer.  Remove from heat and set aside.

In a saucepan bring stock to simmer.  In a large saute pan heat the butter over medium high heat and add remaining onion, saute 1 minute.  Reduce heat to medium and add rice, stirring about a minute.  Make sure rice is coated evenly with butter.  Add white wine and cook till completely absorbed about 3 minutes.  Add 1/2 cup stock and stir with wooden spoon until completely absorbed.  Continue adding stock in 1/2 cup increments.  While rice is cooking heat soy chorizo in skillet.  After about 25 minutes rice should be almost done.

Add chorizo and reserved corn/pepper mixture.  Set aside and cool to room temperature.

Cut poblanos in half, leaving stem on one half.  Remove seeds and veins.  Arrange pepper halves in shallow casserole dish.  Fill with rice mixture and top with shredded cheese.  Bake in 350 oven covered for 15-20 minutes and uncovered another 10 minutes until peppers are cooked.  Serve with spicy fruit sauce and cilantro garnish.