Ingredients:
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2 T butter
2 T olive oil
1 cup onion, diced
3 poblano peppers, roasted and diced
1/3 cup all purpose flour
1 t paprika
1 t coarse black pepper
1/2 cup sherry (sherry adds a strong flavor, if you dislike the taste, substitute with beer, or more chicken broth)
1/2 cup water
3 cups reduced sodium chicken broth
1 cup evaporated skim milk
1 heaping T chipotle in adobo, finely chopped in sauce
4 oz. cream cheese, cubed
1 lb. shredded monterey jack cheese (do not used pre-shredded cheese, anti caking agents adversely affect texture of bisque)
*Grilled chicken chopped
cilantro chopped, and tortilla strips for garnish
Directions:
*Mix 1/4 cup olive oil, 2 T lemon juice, 1 t minced garlic, 1 t sea salt and 1 t paprika and pour over 2 boneless, skinless chicken breasts in a ziploc bag. Marinade for at least an hour to overnight. Rinse Poblano peppers, and place on grill with chicken. Grill at medium flame for 14-15 minutes, flipping half way through. Bring in and allow to cool before chopping into bite size pieces. While chicken is cooling, skin, de-seed, and chop peppers.
In stock pot, heat butter and olive oil and add diced onion. Saute onion for 8 minutes and add roasted, diced peppers, cooking for 2 more minutes. Add flour, paprika and pepper and stir for 2 minutes. Thin Roux with sherry/water mixture. Stir until even consistency. Add broth, evaporated skim milk and cheeses. Whisk over low heat until smooth. Do not boil, or it may curdle. Add chopped, grilled chicken. Keep stirring until heated through. Garnish with cilantro and tortilla strips.
.JPG)
2 T butter
2 T olive oil
1 cup onion, diced
3 poblano peppers, roasted and diced
1/3 cup all purpose flour
1 t paprika
1 t coarse black pepper
1/2 cup sherry (sherry adds a strong flavor, if you dislike the taste, substitute with beer, or more chicken broth)
1/2 cup water
3 cups reduced sodium chicken broth
1 cup evaporated skim milk
1 heaping T chipotle in adobo, finely chopped in sauce
4 oz. cream cheese, cubed
1 lb. shredded monterey jack cheese (do not used pre-shredded cheese, anti caking agents adversely affect texture of bisque)
*Grilled chicken chopped
cilantro chopped, and tortilla strips for garnish
Directions:
*Mix 1/4 cup olive oil, 2 T lemon juice, 1 t minced garlic, 1 t sea salt and 1 t paprika and pour over 2 boneless, skinless chicken breasts in a ziploc bag. Marinade for at least an hour to overnight. Rinse Poblano peppers, and place on grill with chicken. Grill at medium flame for 14-15 minutes, flipping half way through. Bring in and allow to cool before chopping into bite size pieces. While chicken is cooling, skin, de-seed, and chop peppers.
In stock pot, heat butter and olive oil and add diced onion. Saute onion for 8 minutes and add roasted, diced peppers, cooking for 2 more minutes. Add flour, paprika and pepper and stir for 2 minutes. Thin Roux with sherry/water mixture. Stir until even consistency. Add broth, evaporated skim milk and cheeses. Whisk over low heat until smooth. Do not boil, or it may curdle. Add chopped, grilled chicken. Keep stirring until heated through. Garnish with cilantro and tortilla strips.
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