I’ll be eating soup, soup and more soup during this cold snap … starting with this simple Poblano Soup. It starts out vegan, but add chicken or pork and top it with cheese for a full Chili Rellano effect! 🌶️
I’ve done it both ways and each is delicious. 😋
Happy eating,
Monique
Poblano Soup
2 poblano peppers
1 tbls ghee
1/2 yellow onion, diced
3 cloves garlic, minced
1/2 tsp ground cumin & dried oregano, each
1/4 tsp smoky paprika
1/2 tsp pink salt
2 cups broth
1 cup diced tomatoes
1 cup black beans, drained and rinsed
1/2 cup frozen corn
1 cup cooked rice
Toppings
-Coconut or Greek yogurt, Cheddar jack or DF cheese, cilantro and lime to top
-Optional: Rotisserie chicken or shredded pork
Cook rice according to package directions if it still needs to be cooked.
Char the poblano peppers under the broiler, on a grill or directly over stove flames (my preferred method). Scrap off the exterior blackened skin, remove stem and seeds and dice.
Melt the ghee. Lightly saute the onions. Add minced garlic and seasonings. Deglaze the pan with a little of the broth, then add remaining broth and tomatoes. Simmer 15 minutes. Add beans, corn and meat, if using. Simmer another ~5 minutes until everything is warm. Adjust for salt and pepper as desired.
Serve with a scoop of the rice. Top with yogurt or cheese, cilantro and lime.
Note, you’ll have 1/2 can of tomatoes and beans left over, put them in a glass jar and place them in the fridge for the next recipe (coming soon) or just double the whole thing and use em up!
0