Description
Mouthwatering Roasted Poblano Soup is a creamy and satisfying dish that brings warmth to chilly evenings. With its rich flavors and smooth texture, this soup is perfect for cozy nights at home or as an elegant starter for dinner parties. The star of the show is the roasted poblano peppers, which add a delightful smokiness to each spoonful. This versatile recipe allows you to customize the heat level by selecting your preferred type of pepper, making it suitable for everyone’s taste buds. Pair it with crusty bread or a fresh salad for a complete meal that’s both nourishing and comforting.
Ingredients
Scale
- 1 tablespoon Olive Oil
- 3 medium Poblano Peppers
- 1/4 cup Coconut Oil
- 1 medium White Onion
- 1 cup Celery
- 1 1/2 cups Baby Gold Potatoes
- 3 cloves Garlic
- 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
- 1 cup Full-Fat Coconut Milk
- 1/4 cup Fresh Cilantro
Instructions
- Preheat oven to 450°F (230°C). Roast poblanos on a lined baking sheet for 20 minutes until charred. Cover in a bowl to steam.
- In a large pot, heat olive oil over medium heat. Sauté diced onion and celery until softened. Stir in garlic, cumin, red pepper flakes, salt, and pepper for 1 minute.
- Peel and chop cooled poblanos; add them along with diced potatoes and chicken broth to the pot. Simmer until potatoes are tender (15–20 minutes).
- Blend the soup until smooth using an immersion blender.
- Return pot to low heat; add chicken and coconut milk, warming through for about 5–7 minutes.
- Serve garnished with cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg