Ingredients
Scale
- 1 tablespoon Olive Oil
- 3 medium Poblano Peppers
- 1/4 cup Unsalted Butter or 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 or Vegetable Broth
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts
- 1 cup Heavy Cream or Full-Fat Coconut Milk
- 1/4 cup Fresh Cilantro
Instructions
- 1. Roast poblano peppers until charred, then steam in a covered bowl for 10 minutes. Peel and set aside.
- 2. In a large pot, heat olive oil over medium heat. Sauté diced onion and celery until soft, about 5–7 minutes. Add minced garlic, cumin, and red pepper flakes; cook for another minute.
- 3. Stir in diced potatoes and chicken broth; bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- 4. Add peeled poblano peppers and chunks of chicken to the pot; cook until chicken is done.
- 5. Blend the mixture until smooth using an immersion blender or regular blender.
- 6. Stir in heavy cream (or coconut milk) and adjust seasoning with salt and pepper as needed. Serve hot, garnished with minced cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg