Description
A comforting roasted poblano soup with rich flavors and a creamy texture, perfect for chilly days.
Ingredients
- 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 the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes or until blistered and charred. Cover with plastic wrap and let steam for 10 minutes. Remove skins, seeds, and stems, then chop.
- In a large pot, heat olive oil and butter over medium heat. Add onion and celery, sauté until softened, about 5-7 minutes. Add garlic, cumin, and red pepper flakes; cook for another minute.
- Stir in potatoes and roasted poblano peppers, toss well. Add chicken broth, bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Add chicken chunks and simmer for another 10 minutes or until chicken is cooked through.
- Remove from heat, stir in heavy cream, and season with salt and black pepper to taste. For a smoother texture, blend the soup with an immersion blender.
- Ladle soup into bowls and garnish with minced cilantro.
Notes
Serve with crusty bread or tortilla chips. Can be made vegetarian by using vegetable broth and omitting chicken. For a smoky flavor, add smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Mexican