1 cup (4 ounces) shredded queso chihuahua or Monterey Jack cheese
2 1/2 tablespoons reduced-fat sour cream
How to Make It
Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, chile, red bell pepper, and garlic; sauté 5 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes. Ladle about 1 1/2 cups soup into each of 5 bowls, and top each serving with about 3 tablespoons cheese and 1 1/2 teaspoons sour cream.
This soup derives its spiciness from the poblanos while sour cream helps mellow the heat and round out the flavors. The soup gets its name from the cooked peppers that are called rajas in Spanish.
Wasn't horrible, but lacked depth. Basically chicken broth with a ton of peppers and onions, definitely needs something more. Won't be making again, there are too many other great soup recipes out there!
We liked this soup (lime juice made it very interesting), but I did change it a bit. I made it more of a long simmer soup by sweating the onion,garlic & pepper for while. I then added a quart of the broth, chopped jalapeno peppers from a jar, and cumin &simmered low for several hours. Added rest of ingredients and simmered recommended time. Poblanos are difficult to find here, so that is why I substitued jalapeno. I also added some chopped chicken at the end.
To Andrea, Be sure to remove the seeds and strings from inside the chilis. I use Anihiem Chili from Hatches...comes in 2 strengths, reg and HOT sometimes I use canned chilis.Taste the chili before you add it and then adjust it accordingly.
This was a very hearty soup, great to warm the body on a cold fall night. I added some leftover roast chicken and corn to add a little more body. My only issue was that this was a very mild Mexican soup compared to others I've made. Next time I will add some chopped up jalapeÃ±os to add that kick that it was missing.
Glad we tried this; it was hearty enough for a cold weekend, but not great enough to be put in the "make-again" file. Served with the recommended chicken/cheese quesadillas and the salsa from CL's "Chicken Breasts with Avocado, Tomato & Cucumber."
This was spicier than I expected. I've used poblano peppers before and never noticed how potent they were -- I suppose that it may because so many were in this one recipe. I had to decrease the amount of cumin used (cumin is burpalicious for me). I cut it down to 1 Tbsp and I could still taste it enough. I would make this again, but I think I'd try using homemade chicken stock and maybe 1/2 cup fewer poblanos.
This soup is good and comes together in a snap. I added cubed chicken to the broth while cooking it. Grocery didn't have pablanos so I added a diced green pepper to the red and and used 1 diced jalepeno for kick. Just not complex or very interesting. Maybe next time I'll try pureeing some of it. I felt like it should have been thicker and not just broth with stuff in it. *Might* make again but won't rush back to this recipe.
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