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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I char chiles directly over a burner of my gas stovetop, turning with tongs until blackened all over, then steam in a bag to loosen skin. Ingredients:
4 poblano chiles |
2 teaspoons olive oil |
2 1/2 cups chopped onions |
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 chicken broth |
2 tablespoons fresh lime juice |
1/4 teaspoon kosher salt |
6 tablespoons chopped fresh cilantro |
2 tablespoons sour cream |
Directions:
1. Preheat broiler.
2. Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side 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; saute 3 minutes. Add cumin, coriander, and garlic to pan; saute 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 and cool for 5 minutes.
5. Place half of tomato mixture in a blender. Remove center piece of blender lid to allow steam to escape, and secure lid. Place a clean towel over opening in lid to avoid splatters. Blend until almost smooth. Pour into a large bowl. Repeat with remaining tomato mixture. Stir in juice and salt.
6. Top servings of soup with cilantro and sour cream; serve with lime wedges if desired.
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