Mouthwatering Roasted Poblano (Printable Version)

Smoky roasted poblano peppers combine with tender chicken and creamy broth for a flavorful dish.

# Ingredients Required:

→ Soup Base

01 - 15 ml olive oil (substitute with canola or avocado oil)
02 - 3 medium poblano peppers, halved and roasted
03 - 60 g unsalted butter (substitute with coconut oil for dairy-free)
04 - 1 medium white onion, diced
05 - 120 g celery, diced
06 - 225 g baby gold potatoes, diced
07 - 3 cloves garlic, minced
08 - 1 teaspoon ground cumin
09 - 2 teaspoons red pepper flakes
10 - kosher salt and black pepper, to taste
11 - 1.2 litres lower-sodium chicken broth

→ Protein

12 - 680-900 g boneless skinless chicken breasts, cut into chunks

→ Creaminess and Freshness

13 - 240 ml heavy cream (substitute with full-fat coconut milk or oat milk)
14 - 15 g fresh cilantro, minced

# Guide to Cooking:

01 - Preheat oven to 232°C. Halve poblano peppers lengthwise, drizzle with olive oil, and place cut-side down on parchment-lined baking sheet. Roast for 20 minutes until skins blister and char. Cool, peel skins, chop, and set aside.
02 - Melt butter in large stock pot over medium heat. Add diced onion, celery, and potatoes, cooking 9-10 minutes until softened and translucent. Stir in garlic, cumin, red pepper flakes, salt, and black pepper; sauté 1 minute until fragrant.
03 - Pour in chicken broth and add chopped roasted poblano peppers. Stir to combine and bring to a boil for flavor melding.
04 - Add chicken chunks to boiling broth, reduce heat to a gentle simmer, cover, and cook for 10 minutes until fully cooked. Remove chicken, let rest, then chop or shred into bite-sized pieces.
05 - Blend soup in pot using immersion blender to preferred consistency, leaving some texture if desired.
06 - Return chicken to soup, stir in heavy cream, and simmer on low for 5 minutes until heated through.
07 - Ladle soup into bowls and garnish with fresh cilantro. Optional toppings include tortilla strips, avocado, or cheese.

# Extra Suggestions:

01 - Roasting poblanos adds a smoky depth; peeling skins ensures smooth texture.

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