Description
A comforting roasted poblano soup bursting with flavor and warmth, perfect for rainy days.
Ingredients
- 1 tablespoon olive oil (substitute: canola or avocado oil)
- 3 medium poblano peppers
- 1/4 cup unsalted butter (substitute: coconut oil)
- 1 medium white onion, diced (substitute: yellow onion)
- 1 cup celery, diced (substitute: leeks)
- 1 1/2 cups baby gold potatoes, diced (substitute: Yukon gold or russet potatoes)
- 3 cloves garlic, minced (substitute: garlic powder)
- 1 teaspoon ground cumin
- 2 teaspoons red pepper flakes (adjust for spice preference)
- Kosher salt and black pepper (substitute: sea salt)
- 5 cups lower-sodium chicken broth (substitute: vegetable broth for vegetarian)
- 1 1/2 – 2 pounds boneless skinless chicken breasts, cut into chunks (substitute: rotisserie chicken)
- 1 cup heavy cream (substitute: full-fat coconut milk or oat milk)
- 1/4 cup cilantro, minced (substitute: fresh parsley)
Instructions
- Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20-25 minutes or until the skin is blistered and blackened.
- Once roasted, remove the peppers from the oven and let them cool. Peel off the skin, remove the seeds, and chop the peppers into small pieces.
- In a large pot, heat the olive oil and butter over medium heat. Add the diced onions and sauté until translucent.
- Add the garlic and cumin, cooking for an additional minute until fragrant.
- Add the diced celery and potatoes to the pot, mixing well.
- Incorporate the chopped poblano peppers and chicken chunks.
- Pour in the chicken broth, season with red pepper flakes, kosher salt, and black pepper, bringing to a boil.
- Reduce the heat and let it simmer for about 30 minutes until the chicken is cooked and the potatoes are tender.
- Stir in the heavy cream, warming the soup without boiling.
- Finish with minced cilantro, allowing the flavors to meld for a few more minutes before serving.
Notes
For a creamier texture, consider blending a portion of the soup. Adjust seasoning to taste.
