Looking for a chicken fajita soup recipe? This chicken fajita soup recipe tastes amazing and is easy to make. Once you t ...

Add the poblano peppers, onion, jalapeno and garlic, and sauté over medium heat for about 5 to 8 minutes, until onions are translucent and other ingredients become soft.

Add the poblano peppers, onion, and carrots and sauté over medium heat, stirring, until the vegetables are softened and the onions are translucent. Add the potatoes and vegetable stock. Simmer until ...

The sweetness of corn and Sungold tomatoes is beautifully offset by charred poblano pepper in this chilled soup recipe.

Kosher salt and pepper 1/2 cup crema or sour cream, for garnish Fried tortilla strips or croutons, for garnish Preheat broiler to high. Arrange poblanos on a foil-lined baking sheet and broil ...

Swirl in remaining oil. Add leeks, season with salt and pepper, and sauté until translucent, 4-5 minutes. Add roasted peppers and aromatics with juices and half the beans. Sauté for 5 minutes.

POBLANO SOUP* • 5 large poblano peppers • 4 garlic cloves, minced • 2 jalapeno peppers, seeded and diced • Salt • Black pepper to taste • 32-ounce chicken broth • cup light cream ...

1 yellow onion, roughly chopped 7 cloves garlic 1 poblano pepper, stemmed and seeded, roughly chopped 1 (4-ounce) can green chile peppers 1 1/2 teaspoon ground cumin 1 1/2 teaspoon ground ...

Cook, stirring, for 2 minutes, then add the onion and the poblano peppers. Cook, stirring occasionally, until the onion is pale golden (5-6 minutes).

Broil until pepper skins blacken and char. Bring corners of foil together to tent peppers; set aside for 10 minutes. Meanwhile, in a soup pot melt 1 tablespoon of the butter over medium heat.

Arrange poblanos on a foil-lined baking sheet and broil, turning as needed, until peppers are brown or black all over, about 10 minutes. Transfer them to a bowl and cover with plastic wrap.