Tomato-Poblano Soup

From Cooking Light, posted for safekeeping. I char chiles directly over a burner of my gas stovetop, turning with tongs until blackened all over, then steam in a bag to loosen skin.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 4  poblano chiles
• 2  teaspoons olive oil
• 2 1⁄2 cups  chopped onions
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 2  garlic cloves, chopped
• 1 (28 ounce) can  no-salt-added whole peeled plum tomatoes, undrained
• 4  cups chicken broth
• 2  tablespoons fresh lime juice
• 1⁄4 teaspoon kosher salt
• 6  tablespoons  chopped fresh cilantro
• 2  tablespoons sour cream

Directions

1. Preheat broiler.
2. Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 18 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop.
3. Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 3 minutes. Add cumin, coriander, and garlic to pan; saute 1 minute.
4. Using kitchen shears, coarsely chop tomatoes in the can. Add tomatoes, chiles, and broth to pan, stirring to combine; bring to a boil. Reduce heat and simmer 30 minutes. Remove from heat and cool for 5 minutes.
5. Place half of tomato mixture in a blender. Remove center piece of blender lid to allow steam to escape, and secure lid. Place a clean towel over opening in lid to avoid splatters. Blend until almost smooth. Pour into a large bowl. Repeat with remaining tomato mixture. Stir in juice and salt.
6. Top servings of soup with cilantro and sour cream; serve with lime wedges if desired.