Creamy Poblano Soup
- Number of Servings: 4
Ingredients
1 tbsp olive oil1 tbsp butter3 medium Poblano peppers, seeded & chopped (used red peppers for nutritional count)2 onions, chopped1/2 carrot, chopped4 cups fat free chicken or vegetable stock/broth (broth used in nutritional count)1 large potato, chopped (no need to peel)1 cup fat free half & half8 large baked tortilla chips1/2 cup shredded fat free cheddar cheese
Heat oil & butter in a large saucepan or soup pot.
Add peppers, onions and carrot and saute' slowly for about 5 minutes.
Stir in the broth, add the chopped potatoes, bring to a boil, reduce heat, cover and simmer for about 30 minutes.
Remove from heat and carefully puree solids in a blender. Return to pot. Add the half and half and season with salt to taste.
Each serving is about 1-3/4 cup. Put in oven-proof bowl, top with 2 chips, and sprinkle with 2 tbsp cheese. Put under the broiler until cheese is melted.
Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user NOFAUXFOOD.
Add peppers, onions and carrot and saute' slowly for about 5 minutes.
Stir in the broth, add the chopped potatoes, bring to a boil, reduce heat, cover and simmer for about 30 minutes.
Remove from heat and carefully puree solids in a blender. Return to pot. Add the half and half and season with salt to taste.
Each serving is about 1-3/4 cup. Put in oven-proof bowl, top with 2 chips, and sprinkle with 2 tbsp cheese. Put under the broiler until cheese is melted.
Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user NOFAUXFOOD.
Nutritional Info Amount Per Serving
- Calories: 279.7
- Total Fat: 8.5 g
- Cholesterol: 10.7 mg
- Sodium: 878.7 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 5.1 g
- Protein: 11.4 g
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