Description
A warm bowl of roasted poblano soup that combines smoky poblano peppers, hearty potatoes, and creamy chicken for ultimate comfort.
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). Roast the poblano peppers on a baking sheet for about 20 minutes until charred. Steam in a covered bowl for 10 minutes, then peel and chop.
- In a large pot, heat olive oil and butter over medium heat. Sauté onion and celery until soft, about 5-7 minutes. Add garlic and cook for another minute.
- Add the diced potatoes, poblano peppers, cumin, red pepper flakes, salt, and pepper to the pot. Add chicken broth and bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in chicken chunks and simmer until cooked through, about 10 minutes. Add heavy cream and mix until creamy. Adjust seasoning as desired.
- Serve the soup in bowls garnished with cilantro.
Notes
For a dairy-free option, use coconut milk instead of heavy cream. This soup can also be made vegetarian by using vegetable broth and omitting the chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg