Chicken Poblano Soup
References:
Total Yield: 3200g
(this is a large amount; halve the recipe if you’re cooking for one or don’t want several meals’ worth of leftovers. I usually eat this in servings of 500-600g).
Tools Used: Instant Pot (at least 4 quarts); immersion blender
Ingredients:
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250g yellow onion, chopped
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450g poblano pepper, rinsed and chopped (white fibrous structures removed but seeds retained; about 6 medium to large peppers)
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400g cauliflower, rinsed and chopped
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40g jalapeño peppers, rinsed and chopped (I keep the seeds but if you want less spice, remove)
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10 garlic cloves, peeled (about 1 full head of garlic)
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10g fresh cilantro, rinsed and chopped
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6 tsp salt
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2 Tbsp chili powder
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1 Tbsp ground cumin
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1 Tbsp ground coriander
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2 Tbsp black pepper
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2 cups water
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3.5 lb chicken, cut into large chunks (any mix of breast and thigh is fine. For this recipe I am using about 24 oz of thigh and 32 oz of breast. I’ve done it with 100% breast before and it was delicious too.)
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8 oz cream cheese, softened, cut into cubes
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Sour cream and/or shredded Mexican cheese blend, to taste
Directions:
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Add ingredients 1-12 to the Instant Pot in any order. Add the chicken on top. The Instant Pot may be VERY full and this is fine as long as you can seal the lid.
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Seal the lid. Select Manual or Pressure Cook on High and set to cook for 15 minutes.
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Once cooking is complete, allow the Instant Pot to depressurize naturally for 10 minutes, then quick-release the remaining pressure.
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Using tongs or a slotted spoon, remove the chicken into a separate bowl or plate.
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Tilt the Instant Pot and use the immersion blender to puree the vegetable mixture to desired soup consistency. It can be slightly chunky, or creamy.
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Set the Instant Pot to sauté on medium heat.
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Once the liquid is bubbling, add the cream cheese and use the immersion blender to blend it together thoroughly. Once blended, set to Warm.
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Shred the chicken with two forks, or chop with a knife.
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Mix the chicken back into the pot and stir thoroughly.
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Serve in bowls.
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(Optional) Place 60g sour cream into a bowl. Spoon soup on top. Stir until well-mixed. Salt to taste. Top with shredded Mexican cheese, if desired.
Macros for 500g of soup (does not account for added sour cream/cheese on top):
13g total carbs; 9g net carbs*. 77g protein. 26g fat. 597 cal. 1876mg sodium, 1034mg potassium, 406mg magnesium.
*Reducing the amount of onion and/or garlic is the main way to further reduce carbs, if desired.