This recipe will satisfy the pepper fans in your family while providing a healthy spin to a traditional cream soup. Because the Anaheim pepper is easy to find you will want to make this most anytime of the year. In today’s post is my Spicy Anaheim pepper cream of chicken soup recipe that will have your family asking for peppers.
First of all, keep in mind this is a spicy yet healthy spin to your traditional cream of chicken soup that will have everyone asking for seconds. Anaheim peppers are available at most grocery stores or easily grown in home gardens.
Spicy Anaheim Pepper Cream of Chicken Soup Recipe
By Bren Haas
Yield: 6 servings
Prep Time: 15 mins | Cook Time: 20-25 mins
This is one of my favorite recipes to create as the temperatures start to drop outdoors and the peppers are still producing in my home garden.
- 2 large boneless skinless chicken breast (about 1 pound)
- 1 garlic clove
- 2 cups chicken broth
- 4 fresh anaheim peppers (roasted)
- ½ cup dry white wine (substitute extra chicken broth)
- 2 cups 2% milk
- 1/4 cup all-purpose flour
- ¼ teaspoon ground white pepper
- 2 tablespoons chopped cilantro
- Salt to taste
- Heat a large skillet with 1 tablespoon of olive oil. Carefully add fresh not frozen chicken breast that has been chopped into 1/2 inch pieces.
- Sauté for about 5 minutes before slowly adding the chicken broth.
- Put the lid on and let it come to a boil. Cook for about 15 minutes or until chicken is done.
- Remove chicken from the skillet and let cool so it can be chopped into bite size pieces.
- Grill Anaheim peppers – I roast mine on the stove top gas grill. Turn occasionally so the pepper doesn’t burn. Once the pepper is completely blackened, remove from the fire and let cool on a plate. Once the pepper has cooled, whip or peel the blackened areas off.
- Chop the grilled chilies removing the steams. Add 2 of the peppers and ¼ cup of the chicken broth in a food processor or blender and puree. Be sure to keep 2 peppers chopped and to the side.
- Whisk ½ cup of the broth in a bowl with wine and flour. Be sure to keep it smooth and not lumpy.
- Add the wine, flour and broth mix to the skillet whisking slowly into the broth. Bring to a boil before adding the following ingredients.
- Add the chopped anaheims and puree Anaheim mix, cilantro, chicken and seasoning in the skillet carefully stirring.
- Do not boil … just heat up the soup before serving with your favorite multigrain roll.
Spicy Anaheim Pepper Cream of Chicken Soup Notes
The truth is, making your own homemade soup really isn’t that hard. Most everything you make from scratch taste better and is loaded with nutrients. The peppers in this Anaheim Pepper Cream of Chicken Soup Recipe pack amazing flavors that allow you to keep the ingredients simple.
The Anaheim pepper has a Scoville scale rating from 500 to 2500 SHU. Other peppers close to this rating can be used in the recipe but keep in mind the Anaheim has its own unique flavor. Therefore, I recommend adding this variety to the recipe. Some of my favorite peppers to grow (and use in the Spicy Anaheim Pepper Cream of Chicken Soup Recipe can be found on my website.
In conclusion, dropping me a quick message on this blog post about this soup recipe. The best way to connect with me is to comment on this blog post. Don’t be shy… let me know if you like a little heat in your meal.