Description
A comforting roasted poblano soup that combines the smokiness of poblano peppers with creamy broth, perfect for chilly evenings or casual gatherings.
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 400°F (200°C).
- Place the poblano peppers on a baking sheet and drizzle with olive oil. Roast for about 20-25 minutes, turning occasionally until charred and blistered. Remove and cool.
- In a large pot, melt unsalted butter and olive oil over medium heat. Add diced onion and celery, cooking until soft, about 5 minutes.
- Peel the cooled poblano peppers, remove seeds, and chop finely.
- Add the chopped peppers, diced potatoes, minced garlic, ground cumin, red pepper flakes, salt, and pepper to the pot. Stir and cook for another 5 minutes.
- Pour in chicken broth and bring to a simmer. Add chicken breasts, cover, and cook for about 15-20 minutes or until fully cooked.
- Remove chicken, shred it, and return to the pot.
- Stir in the heavy cream and heat through for another 5 minutes.
- Garnish with cilantro before serving.
Notes
Perfect for pairing with a fresh garden salad or garlic bread. Customize with additional vegetables for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg