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 Cilantro
Instructions
- Roast the poblano peppers until charred, then steam in a covered bowl for 10 minutes. Peel, seed, and chop.
- Heat olive oil in a large pot over medium heat. Sauté diced onion and celery until softened, then add minced garlic.
- Stir in diced potatoes, roasted poblano peppers, cumin, red pepper flakes, salt, and pepper. Add chicken broth and bring to a boil; reduce heat and simmer for 20 minutes.
- Blend the soup until smooth using an immersion blender or standard blender.
- Return to heat; stir in chicken chunks and cream or coconut milk. Cook on low until chicken is cooked through (about 10 minutes).
- Garnish with minced cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg