Description
A rich, creamy, and slightly spicy soup made with roasted Poblano peppers, chicken, and potatoes, perfect for chilly evenings.
Ingredients
- 1 1/2 lbs Chicken breasts, Boneless Skinless
- 1 1/2 cups Baby gold potatoes
- 1 cup Celery
- 1/4 cup Cilantro
- 3 cloves Garlic
- 3 Poblano peppers, medium
- 1 White onion, medium
- 5 cups Lower-sodium chicken broth
- Kosher salt and black pepper to taste
- 2 tsp Red pepper flakes
- 1 tbsp Olive oil
- 1 tsp Cumin, Ground
- 1/4 cup Butter, Unsalted
- 1 cup Heavy cream
Instructions
- Preheat the oven to 425°F (220°C). Roast the Poblano peppers until charred, then place in a bowl and cover to steam. Once cooled, peel and chop the peppers.
- In a large pot, heat olive oil over medium heat. Add diced white onion and celery, and sauté until soft.
- Add minced garlic and sauté for another minute.
- Stir in the chicken broth, chopped Poblano peppers, diced potatoes, cumin, red pepper flakes, and bring to a boil.
- Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes.
- Add cooked chicken (shredded or cubed) and season with salt and pepper.
- Mix in the butter and heavy cream. Simmer for an additional 5 minutes.
- Serve hot, garnished with chopped cilantro.
Notes
Serving Cozy Roasted Poblano Soup with crusty bread or a side salad enhances the comfort of the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Mexican