Brits Try Mexican Poblano Soup for the first time! (Better Than Our Soups) !

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

poblano peppers

🥗Healthier: Anaheim peppers

💰Cheaper: bell peppers

Anaheim peppers offer similar flavor with less heat

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds cheesy flavor with fewer calories

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth is fresher and more flavorful

Roast poblano peppers in the air fryer until blistered and fragrant.

Melt 3 tablespoons of butter in a pan.

Add 1 roughly chopped onion and cook for about 5 minutes.

Add 4 cloves of garlic and cook for 1 minute.

Stir in 3 tablespoons of flour until combined.

Pour in 4 cups of chicken stock and add a pinch of cumin, half a teaspoon of salt, and cracked black pepper.

Let the mixture simmer for 7-8 minutes.

Remove the skin from the roasted poblano peppers and chop them.

Add the chopped peppers to the soup mixture and blend until smooth.

Return the blended soup to the pot and heat for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens