Description
A comforting roasted poblano soup that is nourishing and easy to make, perfect for family gatherings.
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
- Roast the Poblano Peppers at 425°F (220°C) until charred on all sides, then cover to steam.
- In a large pot, heat olive oil and butter over medium heat, then sauté onions and celery until softened.
- Add minced garlic, cumin, and red pepper flakes; cook for one additional minute.
- Dice the roasted poblanos and add them to the pot with diced potatoes. Stir in chicken broth and season with salt and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
- Add chicken chunks and cook for 10-15 minutes or until chicken is cooked through.
- Blend the soup until creamy, return it to the pot, and stir in heavy cream. Simmer for a few more minutes.
- Garnish with minced cilantro before serving.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican