Name: Richard Rowland
Prep time: 25 min
Cook time: 30 min
Ingredients: 3 Tbsp Butter; 1 large Yellow Onion Diced; 2 Ribs Celery Diced; 5 Poblano Chiles oven roasted (peeled and diced); ¼ cup Corn Starch; 2 qts Chicken Stock; 2 Tbsp chopped Garlic; ½ cup chopped Cilantro; 2 cups Heavy Cream; 1 ¾ cups shredded Monterrey Jack Cheese; Salt and pepper to taste

Try Executive Naples Chef, Richard Rowland’s easy-to-follow recipe: Roasted Poblano and Jack Cheese Soup. With a perfect balance of flavors and comforting textures, this soup is sure to become a family favorite. Don’t forget to top it off with your favorite garnishes like Pico De Gallo, Cilantro, Jack Cheese, or crispy Fried Tortilla Strips for that extra crunch!

Richard Rowland

This creamy soup is a delightful blend of roasted poblanos, rich Monterrey Jack cheese, and a hint of cilantro. Customize your bowl with garnishes like Pico De Gallo, fresh cilantro, extra Jack cheese, or crispy fried tortilla strips for added texture and flavor. Perfect for cozy nights in or entertaining guests, this soup is sure to impress!

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Prep Time 25

Cook Time 30

Course Soup

Cuisine Mexican

Servings cups

Equipment

1 large saucepan

Ingredients

3 Tbsp Butter
1 large Yellow Onion Diced
2 Ribs Celery Diced
5 Poblano Chiles oven roasted peeled and diced
¼ cup Corn Starch
2 qts Chicken Stock
2 Tbsp chopped Garlic
½ cup chopped Cilantro
2 cups Heavy Cream
1 ¾ cups shredded Monterrey Jack Cheese
Salt and pepper to taste

Instructions

Place a large saucepan or stock pot over medium heat and melt the butter.
Add the diced onions, celery, garlic, and roasted poblanos to the pot. Saute the vegetables until they are tender, stirring occasionally.
Sprinkle in the corn starch and mix well to ensure it absorbs the butter, cooking for about 1 minute to remove the raw taste of the starch.
Slowly pour in the chicken stock while whisking continuously to avoid lumps. Make sure to scrape any bits stuck to the bottom of the pot as the stock warms up.
Allow the soup to simmer gently until it thickens to your desired consistency. If you prefer a thicker soup, create a slurry by mixing additional corn starch with a little water and gradually stir it into the soup until you achieve the desired thickness.
Pour in the heavy cream and let it cook for a couple of minutes to blend the flavors.
Add the shredded Monterrey Jack cheese and chopped cilantro to the pot, stirring until the cheese is fully melted and incorporated into the soup.
Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
Serve the Roasted Poblano and Jack Cheese Soup hot, garnishing with toppings like Pico De Gallo, fresh cilantro, extra Jack cheese, or crispy fried tortilla strips for added taste and texture. Enjoy!