Well finally there has been a break in this weather, and now it actually feels, and looks like Fall outside. As soon as I saw that rain coming down, and felt that cool breeze hitting my face I thought of three things (say that 5 times really fast, that’s a tongue twister).
“A COZY BLANKET,
SOME JAZZ MUSIC IN THE BACKGROUND,
AND SOME REALLY GOOD, HEARTY, CREAMY SOUP”
I had the last of the summer seasons Poblano Peppers that hadn’t been picked off of the pepper plant yet, so Faith Rose and I went outside and harvested the last few peppers.
What better way to use these slightly fruity, and mildly spiced Poblano’s, than to roast them which rounds out their flavor and makes them slightly sweet and smokey, then throw them in a cheesy, creamy soup.
I couldn’t be bothered going to the trouble of having to make a bone broth with a whole fresh chicken, I wanted something quick and easy that I could whip up right now, so I could get back to my cozy couch position. That’s why I opted for the already cooked and tasty rotisserie chicken, and a good quality store bought stock.
I had this soup ready to go in less than 30 minutes. And my goodness, did it hit the spot.
Warm, comforting, stick to your ribs, with a very mild spice from the roasted peppers and cumin, and topped with a little extra cheese just to “Take it over the top”.
I KNOW YOU’RE GOING TO LOVE IT!
NET CARBS: 4.5g Per Serving