Name: Smoky Roasted Poblano and Corn Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 2 medium poblano peppers; 0.5 cup corn kernels; 0.5 cup white onion; 2 cloves garlic; 1.5 cups low-sodium chicken broth; 0.33 cup non-fat Greek yogurt; 1 tsp olive oil; 0.5 tsp cumin; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Roasted Poblano and Corn Soup

Fire-roasted poblano peppers and sweet corn simmered into a velvety base with tender shredded chicken and a cool swirl of protein-rich Greek yogurt.

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NUTRITION

Protein

46.9g

Fat

9.6g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

2 medium poblano peppers

0.5 cup corn kernels

0.5 cup white onion

2 cloves garlic

1.5 cups low-sodium chicken broth

0.33 cup non-fat Greek yogurt

1 tsp olive oil

0.5 tsp cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Char the poblano peppers over an open flame or under a broiler until the skin is blackened and blistered.
2
Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes to steam, then peel off the skin, remove seeds, and dice.
3
Heat olive oil in a large pot over medium heat and sauté the diced onion until translucent and fragrant.
4
Add the minced garlic, cumin, smoked paprika, salt, and pepper, stirring for one minute to toast the spices.
5
Pour in the chicken broth, diced poblano peppers, and corn kernels, bringing the mixture to a gentle simmer.
6
Stir in the shredded chicken breast and simmer for 5 minutes to allow the flavors to meld together.
7
Remove from heat and whisk in the Greek yogurt until the soup is smooth and creamy before serving.