Description
A comforting and rich soup made with roasted poblano peppers, creamy broth, and tender chicken, perfect for cozy evenings and 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
- 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
- Preheat your oven to 450°F (230°C). Arrange the poblano peppers on a baking sheet. Roast for about 20-25 minutes, turning halfway through until they are blistered and charred.
- While the peppers roast, heat the olive oil and butter in a large pot over medium heat. Add the diced onion and celery, sautéing until they become soft and translucent, about 5 minutes.
- Stir in the garlic, ground cumin, and red pepper flakes, cooking for an additional minute until fragrant.
- Once the poblano peppers are roasted, remove them from the oven and let them cool for a few minutes. Peel the charred skin off, remove the seeds, and roughly chop.
- Add the diced baby gold potatoes, chopped poblano peppers, and chicken broth to the pot. Bring to a boil, then reduce to a simmer, covering the pot and allowing it to cook for 15-20 minutes or until the potatoes are tender.
- Add the chicken chunks and simmer until they are cooked through, roughly 10-15 minutes.
- Remove the pot from heat and stir in the heavy cream, cilantro, salt, and black pepper. Blend the soup until smooth using an immersion blender or carefully batch-blend in a standard blender.
- Taste and adjust seasoning as necessary before serving hot.
Notes
For an extra smoky flavor, try using a grill instead of the oven when roasting poblano peppers. Substitute heavy cream with coconut or almond milk for a lighter version.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: Mexican