Roasted Poblano & Bison Soup
This week I stumbled upon some lovely poblano peppers at our local market and was inspired to roast them up for a warming meal of smoky, peppery soup. We love to have a big pot of soup in the fridge for lunches and dinners in a pinch. This soup is reminiscent of a taco style soup with some flare. You can add beans to it if you wish, but I love the simple contrast of the poblano peppers, ground bison and corn.
Roasted Poblano & Bison Soup
Soups & Stews
This soup kept our bellies full and warm on the chilliest of fall days. Full of nutritious poblano peppers and green chiles, it features loads of vitamin C and fiber that pair with our protein packed ground bison. Roasting peppers softens their tough, outer skin and adds a vibrant, sweet smokiness to their flavor. Peppers are full of antioxidants that combine with the power of vitamin B12, zinc and iron found in Wild Idea's buffalo meat, providing you with a well-rounded, delicious meal.
1 lb Wild Idea Ground Bison Meat
3 large poblano peppers
3 cloves of garlic
1 can of petite diced tomatoes
1 can of diced green chiles
10 oz of fresh or frozen corn
4 cups of high quality beef or vegetable broth
1 tsp dried oregano
1 tbsp paprika
1 tbsp cumin
1 tbsp chili powder
1 tsp cayenne pepper
salt to taste
2 tbsp olive or avocado oil
Roast the poblano peppers in the oven at 400, turning every 15 min until done, or over a gas flame with tongs and under constant supervision. Once charred, remove the peppers to a bowl and cover, allowing them to steam in their skins.
Peel the charred outer skin from the peppers and remove inner membrane and seeds as desired; reserve the peppers. I often do this step the night before.
Heat the olive oil over medium heat in a heavy bottom pot or dutch oven.
Dice the onion and sauté in the olive oil for five minutes or until translucent.
Add the ground bison meat and cook until the meat is no longer pink, breaking it up as you go.
Chop the garlic and add to the meat mixture.
Add all seasoning to the meat mixture except the salt and cayenne pepper. Allow the spices to cook for several minutes until fragrant.
Dice the reserved poblano peppers and add to the mixture.
Add the broth, tomatoes and diced green chili peppers.
Cover the soup and bring to a boil. Reduce heat to simmer for 20 minutes, then add the corn and simmer for 10 more minutes.
Taste the soup and add salt and cayenne to taste. I added a tsp of salt and ½ tsp of cayenne pepper.
Serve your soup hot with sour cream, cilantro and limes.
Poblano peppers will vary in spiciness. You may leave some of the seeds if you would like more spice. I like to adjust the spice level at the end of cooking with cayenne or red pepper flakes. This soup will freeze well. I like to double the recipe and freeze some for easy meals in the future. If you can't find poblanos, a mix of bell peppers will work.