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How Has Your Grocery Shopping Changed?

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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Poblano And Chicken Soup



Ingredients:

  •  1 cup of onion (diced) 
  • 3 chopped poblano peppers 
  • 5 cloves of garlic 
  • 2 cups of diced cauliflower 
  • 1 ½ pounds (cut in large chunks) chicken breast 
  • ¼ cup of fresh cilantro (chopped) 
  • 1 teaspoon of coriander (ground) 
  • 1 teaspoon of cumin (ground) 
  • 1-2 teaspoons of salt 
  • 2 cups of water
  • 2 ounces (cut in small size) cream cheese 
  • 1 cup of sour cream 


Directions:  

1.To the bowl contained in the instant pot, add in poblanos, onion, cauliflower, garlic, cilantro, chicken, coriander, water, cumin and salt. 

2.Close the instant pot and select manual and set to high pressure and cook for 15 minutes. After cooking is complete, release pressure naturally for 10 minutes and quick- release. 

3.Open the instant pot and transfer chicken into a bowl with the aid of tongs. 

4.Tilt the bowl contained in the instant pot and use an immersion blender to puree the mixture of vegetables roughly. Make it slightly crunchy. 

5.Set instant pot to sauté and set to high heat. When broth is observed to be bubbling and hot, add in cream cheese and keep stirring until melt. Blend the cream cheese with whisk if needed, 

6.Shred chicken and stir back into the instant pot. Serve once heated through and top with sour cream.  

Nutrition: calorie: 202, carbs: 5g, fiber: 3g, fat: 10g, protein: 20g 

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