Foodbe
smoky charred poblano & white bean chowder
👨🍳 Chefy Tip: Save the poblano seeds and ribs — blend them into the soup for heat without extra garnishes. The real spice lives there.
Serves
4
Prep
15 min
Cook
30 min
Difficulty
Easy
Cost
Budget-Friendly
Calories
280
Carbs
38g
Protein
12g
Fat
8g
Flavor Profile
🌶️ Smoky and slightly spicy from charred poblanos
🥣 Creamy and rich from blended white beans
🧄 Savory and aromatic with roasted garlic
🧅 Deep and sweet from caramelized onions
🍋 Brightened with a hint of lime juice
Ingredients
🌶️ 2 poblano peppers, roasted and chopped
🧅 1 small onion, diced
🧄 2 cloves garlic, minced
🛢️ 1 tbsp olive oil
🥣 2 cups cooked white beans (or 1 can, drained and rinsed)
🥣 3 cups vegetable broth
🧂 1/2 tsp sea salt
🌿 1/2 tsp ground cumin
🍋 Juice of 1/2 lime
🥛 1/2 cup unsweetened coconut milk (optional)
Shop ingredientsInstructions
01
Roast poblanos over an open flame or in the oven until charred, then peel and chop.
02
Sauté onions and garlic in olive oil over medium heat until fragrant, about 3 minutes.
03
Add poblanos, white beans, salt, and cumin. Pour in broth and simmer 20 minutes.
04
Blend part of the soup for a creamy texture, leaving some beans whole.
05
Stir in lime juice and coconut milk if using. Serve hot.
🧬 Food Science
Poblanos originate from central Mexico and have been cultivated for centuries as a staple ingredient. White beans are an excellent source of plant-based protein and contain resistant starch, beneficial for gut health.
Pair It
🥂 A citrusy IPA or a smoky mezcal cocktail enhances the flavors.
🍽️ Pair with roasted sweet potatoes for a hint of sweetness, or serve with a simple avocado salad.