This sweet and spicy soup is healthy, delicious, and easy to make. It gets a nice smoky flavor from the ground cumin, fire-roasted tomatoes, and blackened poblano peppers. Make it heartier by adding fresh corn kernels, black beans, or pulled chicken.
- 2 poblano peppers
- 2 Teaspoons olive oil
- 1 small onion, sliced
- 2 large cloves garlic, minced
- ½ Teaspoon dried oregano
- ¼ Teaspoon ground cumin
- 1 14.5-ounce can diced, fire-roasted tomatoes with chilies
- 2½ Cups chicken stock
- Salt, to taste
- Goat cheese, for serving
- Fresh cilantro, for serving
Preheat the oven to 400 degrees F. Put the peppers on a baking sheet and roast them for 5-6 minutes until the bottoms begin to blacken and char. Flip the peppers over and roast for another 5-6 minutes.
When the peppers are soft and their skin blistered and blackened, place them in a heat proof bowl and cover the bowl with plastic wrap. When the peppers cool, peel their skin off (it should come off very easily), remove their stem and seeds, and chop them into small pieces.
Put the olive oil into a medium saucepan. Heat the oil over medium-high heat then add the onions. Cook the onions, stirring occasionally, until slightly softened.
Add the garlic, oregano, and cumin to the onions. Stir and cook for 1 minute more, until fragrant.
Then, add the chopped poblanos and cook until heated through.
Add the entire can of diced tomatoes (and their juice) and cook the mixture over medium heat for 6-8 minutes, until thickened.
Then, add the chicken stock and cover the pot, leaving the lid slightly ajar so that steam can escape. Simmer the soup over low heat for 30 minutes.
When you’re ready to serve the soup, taste it and add additional salt, if necessary. Then, garnish with goat cheese and fresh cilantro.