Soup. It just screams comfort, doesn’t it? When I picture myself sitting down to a really great cozy meal, soup is always there. For me the act of eating soup is just so earthy – whether you sip it politely, slurp it ravenously or gulp it via bowl-to-face it’s just such a down-to-earth way of eating.
OR, if you’re like me, you love to eat soup of pretty much any kind with lots of bread, tortillas or chips to aid in the sipping/slurping/gulping process.
Tell me that’s not true. I dare ya 😉
While creamy soups are just so delightfully decadent, I like my soups and stews to be broth-based for the sole purpose of being able to fill up on more. Well, and I like to reserve my creamy cheesy goodness for pasta dishes and/or just plain cheese. Brothy soups allow a lot fewer calories (for the most part) and more bang for my dietary buck.
And more room for bread, obviously.
This soup is both delicious and filling, perfect for dipping your carb of choice into and easy to just add the things that you want into. Don’t love corn? No biggie – leave it out, or add black beans. Anticipating leftovers but don’t want mushy quinoa? Fear not my friend, just cook it separately and then add it to the soup in whatever quantity you want.
Another thing about this is that it uses those deliciously aromatic and flavorful roasted peppers I’ve waxed poetic about. Poblano peppers are great because they’re slightly spicy but more flavorful than anything, so they really pack a great punch without making you sweat.
Not that sweating while you’re eating is a bad thing. I am a HUGE fan of eating things that are so spicy they make me sweat and my eyes start burning, a trait I’m told was inherited by my grandfather. Apparently he used to sit and eat jalapenos with the sweat dripping down and a big smile on his face.
I’m all over that y’all! But it is certainly a good thing to hold back on the heat from time to time, and poblanos do just that.
Finally, just to go back to the roasted peppers thing, this soup is one that makes you feel delightfully domestic. It really doesn’t take a lot of time to throw together, and some of the things can be done ahead of time if you’re in a hurry. Roast the peppers while you’re getting ready in the morning and let them steam all day, removing the skins and dicing right before you throw it into the pot. Same thing with the quinoa – make it ahead of time and store in the fridge. Use a rotisserie chicken and shred the meat rather than roasting your own – whatever.
I’m a big fan of this soup, but I’m not the kitchen police. Give yourself a little freedom, have a little fun and get a BIG pot of goodness in front of your face for a cozy night in!
- 2 boneless skinless chicken breasts
- 2 Tbsp olive oil, divided
- 2 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 4 poblano peppers
- 1 medium white or yellow onion, chopped
- 2 whole carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 cans (14.5 ounces) fire-roasted tomatoes
- 4 cups chicken or vegetable stock
- 1-1/2 tsp cumin powder
- 1 cup dry quinoa, rinsed
- 1 cup frozen corn kernels
- more salt and pepper to taste
- Preheat the oven to 375.
- Rub the chicken breasts with 1 tablespoon of olive oil and then sprinkle evenly with the salt, pepper and paprika.
- Bake at 375 for about 30-35 minutes until just done. Allow to sit while you make the soup.
- When the chicken is done roasting, move the top oven rack up to the top position (using oven mitts of course!) and place the poblanos on a baking sheet lined with foil.
- Turn the oven to broil and char the heck out of the poblanos - you want as much of the skin to be completely black and blistered as possible.
- Carefully dump the poblanos into a bowl and then carefully cover them with the foil you roasted them on. Allow to sit for about 10 minutes or so before peeling the skin off and seeding them.
- To make the soup, heat the remaining tablespoon of olive oil in a large soup pot over medium heat.
- Add the onion and carrots and cook until translucent, about 5-6 minutes.
- Add the garlic and cook for another minute.
- Add the tomatoes, chicken stock and cumin. Stir to combine.
- While the tomato mixture is heating up, shred or dice the chicken breasts and add to the soup.
- Chop the poblanos and add to the soup.
- Bring to a boil, then reduce the heat and simmer for 4-5 minutes.
- If you're cooking the quinoa in the soup, add it at this time and simmer fro 15-20 minutes until the quinoa is cooked.
- Stir in the corn and check for seasoning, adding more salt or pepper if necessary.
- If you're NOT cooking the quinoa in the soup, simmer for 10-15 minutes and then serve hot.