I roasted the peppers the night before which made the prep for this meal super easy. I crushed the tomatoes with my hands as they came out of the can. No need to dirty a knife or shears. After my light-you-on-fire enchiladas the other day, I was extra careful to get the seeds and membranes out of the peppers. In all honesty, it wasn’t quite as hot as I wanted! Oh well! I will for sure make this soup again. With a grilled cheese it was a tasty, quick, weeknight meal! Two thumbs up!
And if you’re dairy free, just leave the sour cream off the top! Still delish!
The tomatoes and chiles contribute a day’s worth of vitamin C in a serving of the soup. Use low-sodium or organic vegetable broth for a vegetarian appetizer. Chop tomatoes in the can with shears to reduce cleanup.
Yield: 6 servings
Source: Cooking Light Magazine, December 2008
4 poblano chiles
2 teaspoons olive oil
2 1/2 cups chopped onion
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 garlic cloves, chopped
1 (28-ounce) can no-salt-added whole peeled plum tomatoes, undrained
4 cups fat-free, less-sodium chicken broth
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
6 tablespoons chopped fresh cilantro
2 tablespoons sour cream
1. Preheat broiler.
2. Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 18 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop.
3. Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add cumin, coriander, and garlic to pan; sauté 1 minute.
4. Using kitchen shears, coarsely chop tomatoes in the can. Add tomatoes, chiles, and broth to pan, stirring to combine; bring to a boil. Reduce heat, and simmer 30 minutes. Remove from heat; cool 5 minutes.
5. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in juice and salt. Ladle about 1 cup soup into each of 6 bowls; top each serving with 1 tablespoon cilantro and 1 teaspoon sour cream. Serve with lime wedges, if desired.
Calories: 102 (26% from fat), Fat: 3g (sat 0.9g,mono 1.5g,poly 0.3g), Protein: 3.7g, Carbohydrate:13.3g, Fiber: 3.3g, Cholesterol: 2mg, Iron: 1.9mg, Sodium: 362mg, Calcium: 78mg