I’d been looking forward to making this soup for a while but was waiting for an opportunity to have it as a starter. That plan came to fruition tonight. We enjoyed this soup, based on a recipe in Healthy Latin Cooking, as a first course before moving on to our Tuna Machaca.
Whoa, is this as healthy as it seems? It’s really good, and thicker than it looks.
Yep, it’s really healthy — basically just an entire bunch of cilantro, some peppers and onions, and chicken broth.
Looks hard to photograph.
Harder than making it, that’s for sure.
1 large poblano pepper
2 bunches fresh cilantro, stemmed
1 medium onion, coarsley chopped
2 cloves garlic, minced
4 1/2 cups chicken broth
salt and pepper
Preheat a broiler to high. Place the chile pepper directly under the broiler. Roast, turning once, for 6 to 8 minutes or until charred and blackened on all sides. Transfer to a paper bag. When cool enough to handle, scrape off as much of the skin as possible. Split the pepper and remove and discard the seeds.
In a food processor, combine the chile pepper, cilantro, onion, and garlic; puree until smooth. Transfer to a large saucepan. Pour in the chicken broth and simmer over medium-high heat for 5 to 8 minutes. The soup should be highly seasoned; sprinkle with salt and black pepper. Reduce the heat to low and keep warm.
Ladle the soup into bowls. Spoon low-fat sour cream into the center of each bowl. Sprinkle with tortilla strips and queso fresco.
2 ServingsPrint This Recipe