Ready in: 20 minutes
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
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.