Prep 30 mins
Cook 40 mins
OMG! So delicious. From BHG. You can so substitute canned or fresh green chile, saves time and is still very good. Poblanos are a little more robust in flavor however.
- 1 tablespoon bacon fat
- 1⁄2 white onion, chopped
- 1 large shallot, chopped
- 1 garlic clove, chopped
- 1⁄2 jalapeno chili, seeded, chopped
- 1 teaspoon pure chile powder
- 1 tablespoon chopped fresh cilantro
- 1⁄2 tablespoon chopped fresh epazote (optional) or 1⁄2 teaspoon dried epazote (optional)
- 1 pinch ground cumin
- 1⁄2 cup beer
- 4 cups low sodium chicken broth
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 2 small poblano chiles, roasted, peeled, seeded and cut into 1/4-inch dice (mild or hot or mixed) or 1 cup canned green chili (mild or hot or mixed)
- 1 1⁄4 cups shredded aged cheddar cheese
- 1⁄2 lime, juice of
- Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Sauté 2 minutes or until soft. Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
- Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add chiles. Season with salt and lime juice. Pour into soup bowls and serve immediately.