Description
A comforting roasted poblano soup with creamy potatoes and tender chicken, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon Olive Oil
- 3 medium Poblano Peppers
- 1/4 cup Unsalted Butter
- 1 medium White Onion, diced
- 1 cup Celery, diced
- 1 1/2 cups Baby Gold Potatoes, diced
- 3 cloves Garlic, minced
- 1 teaspoon Ground Cumin
- 2 teaspoons Red Pepper Flakes
- Kosher Salt and Black Pepper, to taste
- 5 cups Lower-Sodium Chicken Broth
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks
- 1 cup Heavy Cream
- 1/4 cup Cilantro, minced
Instructions
- Preheat your oven to 450ยฐF (232ยฐC) and line a baking sheet with foil.
- Roast the poblano peppers on the baking sheet for about 20-25 minutes until blistered and charred, turning occasionally.
- Remove roasted peppers, cover in a bowl with plastic wrap for 10 minutes to steam.
- In a large pot, heat olive oil and unsalted butter over medium heat. Add diced onion and celery, cooking for about 5 minutes until soft.
- Add minced garlic, diced potatoes, ground cumin, red pepper flakes, salt, and black pepper; cook for another 2 minutes.
- Peel the skins off the roasted poblanos and chop them. Add chopped poblanos, chicken broth, and chicken chunks to the pot.
- Bring to a boil, then reduce heat and simmer for about 20 minutes until chicken is cooked through and potatoes are tender.
- Remove from heat, stir in heavy cream and add cilantro. Blend until smooth with an immersion blender.
- Taste and adjust seasoning as needed.
Notes
Serve hot with garnishes of cilantro or a dollop of sour cream. Pairs well with crusty bread or a salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg