Chicken soup is an American classic. You know what the end all cure all colds and flu remedy is? Chicken soup, of course! This Mexican Chicken Soup has all the homeliness as your classic chicken noodle with an extra added kick of lime, cilantro and jalapeno.
I’m spending this holiday season in the Pacific Northwest and am so excited to soak up all the winter veggies! After spending a few years in Mexico, one thing that I always miss are the winter squashes. There are so many delicious, creamy squashes that […]
When most people talk about Mexico it’s usually to discuss their recent vacation in one of the AMAZING beaches and how they drank cocktails all day under the hot sun. However, certain times of year Mexico can get a little chilly, contrary to the stereotype.
I live in Oaxaca, Mexico where today it’s pretty dreary weather to be honest. It’s the kind of weather that makes you want to stay inside and curl up with some blankets and hot coco…or wine!..Just me?
This cold weather calls for something cozy. Soup, chowder, chili. Any of those would be EXCELLENT for today’s weather. So using local ingredients, I whipped up a poblano chowder, which could also easily be blended into cream of poblano.
It turned out so creamy with just the right amount of chunkiness. It’s vegan but my husband had no idea and scarfed down a huge bowl. To get him to eat vegetables is a win in itself right there!
I wanted the chowder to have a bit of a smoke so I roasted the poblano peppers in the oven for about ten minutes each side until they were good and chard all around. This process could also be done on a stove top, but I prefer just to stick it in the oven and forget about it while the other ingredients cook on the stove.
This tasty chowder took me about 20 minutes to make and was just what I needed for the gloomy weather.
Pair with warm tortillas or crispy tostadas for an extra crunch.
Vegan Roasted Poblano and Corn Chowder
- 2 poblano peppers
- 1 can corn
- 2 potatoes diced
- 1 onion diced
- 2-3 cloves garlic minced
- 2-3 stalks celery
- 3 cups vegetable stock
- salt and pepper to taste
- Preheat oven to 400 and roast peppers on a lined baking sheet for about 10 minutes each side or until they are chard on all sides.
- Meanwhile, in a large pot saute potato, onion, celery and garlic until soften and onions are translucent.
- Once peppers are roasted, place in a ziplock bag and let cook for a few minutes until the skin can easily be peeled off.
- Dice peppers and add to veggie mix along with vegetable stock. Bring to a boil and then lower to simmer.
- After about 3 minutes add about one third of the mixture to a blender and blend until smooth. Adjust the one third depending on how chunky you prefer.
- Return blended mixture to pot and let simmer for another 5-10 minutes. Salt and pepper to taste. Enjoy!
Spring time is fully upon us! Spring is always shown in pictures as the sun shining and pretty flowers budding with baby animals. But lesbehonest, it still rains all the freaking time! So for the spring time that’s not so springy, here’s some warming carrot soup!