Description
This comforting soup features roasted Poblano peppers blended with chicken, veggies, and cream for a rich and satisfying meal.
Ingredients
Scale
- 1 1/2 lbs Boneless Skinless Chicken Breasts
- 1 1/2 cups Baby Gold Potatoes
- 1 cup Celery, diced
- 1/4 cup Cilantro, chopped
- 3 cloves Garlic, minced
- 3 medium Poblano Peppers
- 1 medium White Onion, diced
- 5 cups Lower-Sodium Chicken Broth
- Kosher Salt and Black Pepper to taste
- 2 tsp Red Pepper Flakes
- 1 tbsp Olive Oil
- 1 tsp Ground Cumin
- 1/4 cup Unsalted Butter
- 1 cup Heavy Cream
Instructions
- Preheat the oven to 400°F (200°C). Roast the Poblano peppers in the oven until the skins are blistered, about 20 minutes. After that, remove and let cool before peeling and chopping them.
- In a large pot, heat olive oil and butter over medium heat. Add diced onion, celery, and garlic, and sauté until softened.
- Add the chopped chicken breasts and cook until lightly browned.
- Stir in the roasted Poblano peppers, red pepper flakes, cumin, and baby gold potatoes.
- Pour in the chicken broth and bring everything to a boil.
- Reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and cilantro. Season with salt and black pepper to taste. Serve hot.
Notes
Serve with toppings like crushed tortilla chips, cheese, or avocado for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: soup, roasted poblanos, comfort food, easy recipe, family meal