- Butter2 TablespoonsAdd to a pot and allow to melt to sauté the peppers
- Poblano1Remove the stem, and chop into fine pieces, add to the butter in the pot
- Chipotle Pepper in Adobo Sauce1-2Chop and add to butter and poblano that are sautéing
- Fresh chopped garlic1 TablespoonsAdd to the peppers in the pan with the butter and let cook
- Thyme1-2 TeaspoonsAdd based on your personal taste preferences
- Oregano1-2 TablespoonsAdd based on your personal taste preferences
- 2 Cans of Corn (15 oz each)dran and toss the corn in the soup pot (are you seeing a pattern)
- Potatoes cut into small pieces3cut the pieces into bite size, as it will be easier to eat and easier to cook
- Chicken Broth3 Cups
- Skim Milk3 CupsUse the kind of milk you have on hand, I just happened to have skim milk in the fridge when making this
- Adobo Sauce2 Tablespoonstake this sauce from the chipotle peppers you used earlier
- Lime Juice2 TablespoonsI just free poured some from a jar of lime juice but if you have fresh limes, go ahead and use them
- Cheddar CheeseShredded
- Monterey Jack CheeseShredded
Hi Everyone! This recipe was inspired by one my husband sent me. I don’t really like following others recipes identically and tend to like to take a glance and take my own path from there to develop what works for me. Experience has taught me that I need to cook by smell and to continue tasting to get food where I want it.
To put this soup together, start by sautéing the chilies and garlic in butter or cooking oil for about 5 minutes. Add in the skim milk and the chicken broth, potatoes and corn and allow to simmer for about 20 minutes, stir occasionally. After you get the potatoes softened, taste the soup and add salt to your personal liking, let it simmer for an additional 5 minutes then add the lime juice. At this point I added shredded pork to the soup and then topped with cheese (we used freshly shredded cheddar and Monterey jack).
TO ADD MEAT
For the pork I juiced one orange, added some jarred lime juice, salt, pepper, and two chopped serrano peppers and rough chopped garlic, poured over a pork shoulder and slow roasted in the oven at 250 degrees until tender. I’m not sure why I didn’t use my slow cooker, but for some reason I really wanted to cook in the oven.
This is frankly, one of the best soups if not the best soup I have ever made. It is amazing on a cold day and it would be just as amazing on a not so cold day I will make this soup again, the only way I think I will change it is to add some caramelized onions.