Inspired by lunch at La Cueva del Chango in Playa del Carmen, Mexico, this soup just tastes natural and authentic. There are no crazy spices and stocks to add flavor, it all comes from the ingredients -- poblano peppers, onions, garlic, cilantro, yogurt and chicken breast. It's what I love most about authentic Mexican cuisine.
Serves: 2
Ready in: 20 minutes
You'll Need:
1 boneless, skinless chicken breast (about 8 ounces)
1 tablespoon olive oil
1 pound poblano peppers, seeded and chopped
2 jalapeño peppers, seeded and chopped
2 small yellow onions, rough chopped
2 garlic cloves, peeled
1/2 cup fresh cilantro plus more for garnish
8 ounces plain, nonfat Greek yogurt, divided
Here's How:
1. Cook the chicken breast in a large pot of salted boiling water, about 10 minutes. When the chicken is cooked through, transfer it to a cutting board and use two forks to pull apart the meat. Set aside.
2. Meanwhile, heat the olive oil in a large, nonstick soup pot over medium-high heat. Add the peppers, onions, and garlic, and season with salt and pepper. Cook about 5 minutes, or until lightly browned.
3. Add 3 cups of water to pot and season with extra salt and pepper. Bring to a boil, then reduce to a simmer. Cook for about 5 minutes, or until the peppers and onions are cooked through.
4. Use a slotted spoon to transfer the peppers, onion and garlic to a blender. Add the cilantro, half of the Greek yogurt, and half of the cooking water, and blend, gradually adding more cooking water until the soup reaches a smooth, creamy consistency.
5. Add a teaspoon of water to the remaining yogurt and whisk until smooth.
6. Divide the soup, chicken and remaining yogurt among two bowls, and garnish with extra cilantro.
Ready in: 20 minutes
You'll Need:
1 boneless, skinless chicken breast (about 8 ounces)
1 tablespoon olive oil
1 pound poblano peppers, seeded and chopped
2 jalapeño peppers, seeded and chopped
2 small yellow onions, rough chopped
2 garlic cloves, peeled
1/2 cup fresh cilantro plus more for garnish
8 ounces plain, nonfat Greek yogurt, divided
Here's How:
1. Cook the chicken breast in a large pot of salted boiling water, about 10 minutes. When the chicken is cooked through, transfer it to a cutting board and use two forks to pull apart the meat. Set aside.
2. Meanwhile, heat the olive oil in a large, nonstick soup pot over medium-high heat. Add the peppers, onions, and garlic, and season with salt and pepper. Cook about 5 minutes, or until lightly browned.
3. Add 3 cups of water to pot and season with extra salt and pepper. Bring to a boil, then reduce to a simmer. Cook for about 5 minutes, or until the peppers and onions are cooked through.
4. Use a slotted spoon to transfer the peppers, onion and garlic to a blender. Add the cilantro, half of the Greek yogurt, and half of the cooking water, and blend, gradually adding more cooking water until the soup reaches a smooth, creamy consistency.
5. Add a teaspoon of water to the remaining yogurt and whisk until smooth.
6. Divide the soup, chicken and remaining yogurt among two bowls, and garnish with extra cilantro.
