Roasted poblano chiles give this chili soup great color—and a kick that's nicely balanced by a blend of sour cream and cheese.
What You Need
Original recipe yields 4 servings
3 cups chicken broth, divided
3/4 cup chopped onion
6 poblano chile s, roasted, peeled and deveined
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. butter or margarine
2 Tbsp. flour
salt and black pepper
1/2 cup KRAFT Shredded Mozzarella Cheese
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Let's Make It
Place 1 cup of the broth, onion, chiles and sour cream in blender container; cover. Blend until smooth.
Melt butter in medium saucepan on medium heat. Stir in flour. Add chile mixture; mix well. Gradually add the remaining 2 cups broth, stirring until well blended. Reduce heat to medium-low; simmer 10 min., stirring frequently. Season with salt and black pepper to taste.
Ladle the soup into 4 soup bowls; sprinkle with cheese.
Prepare soup as directed. Cover and refrigerate up to 24 hours. When ready to serve, simply reheat and serve.
Try different topping ideas, such as finely chopped cilantro or fried tortilla strips, in addition to the cheese.
Poblano chiles are generally mild, but occasionally they can be hot. If the soup is too spicy, add a tsp. of sugar.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.