Mouthwatering Roasted Poblano Soup for Ultimate Comfort
Mouthwatering Roasted Poblano Soup is the perfect dish for chilly evenings, offering a comforting blend of creamy texture and mild spice. This delightful soup showcases the rich flavors of roasted poblano peppers, creating a smoky and satisfying experience that will warm your soul. Ideal for cozy dinners or gatherings, it’s both easy to prepare and versatile enough to serve as a starter or main course. Packed with nutritious ingredients, this recipe is customizable to suit your preferred spice level while being a healthy indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: Roasting/Simmering/Blending
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon Olive Oil
- 3 medium Poblano Peppers
- 1/4 cup Coconut Oil (for dairy-free option)
- 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 (adjust to taste)
- 5 cups Lower-Sodium Chicken Broth (or vegetable broth)
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts
- 1 cup Full-Fat Coconut Milk (or oat milk)
- 1/4 cup Cilantro
Instructions
- Preheat oven to 450°F (230°C) and roast poblano peppers until blistered, about 20 minutes.
- In a large pot, heat olive oil over medium heat. Sauté onion, celery, and garlic until soft.
- Add diced potatoes, cumin, red pepper flakes, salt, and pepper. Pour in chicken broth and bring to a boil; then simmer until potatoes are tender.
- Peel the roasted poblano peppers and add them along with cut chicken breasts to the pot. Cook until chicken is done.
- Blend the soup until smooth with an immersion blender or regular blender. Stir in coconut milk before serving.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg