Tomato-poblano Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.