Description
A comforting roasted poblano soup filled with rich flavors and a creamy base, perfect for chilly nights or impressing guests.
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
- 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 on a baking sheet under a broiler for 10–15 minutes until charred. Cover and steam for 10 minutes, then peel and chop.
- In a large pot, heat olive oil and butter over medium heat. Add onion and celery, cooking until soft, about 5–7 minutes. Stir in garlic, cumin, and red pepper flakes, cooking for another 2 minutes.
- Stir in the diced potatoes, then pour in the chicken broth. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 15 minutes.
- Add roasted poblano peppers and purée the soup until smooth using an immersion blender.
- Stir in chicken chunks and simmer until cooked through. Mix in heavy cream, adjusting seasoning as needed.
- Garnish with cilantro before serving.
Notes
Roasting poblano peppers enhances the flavor significantly. For a chunkier soup, reserve some potatoes before blending and stir them back in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
Keywords: soup, roasted poblano, comfort food, creamy soup, vegetarian options