Description
A creamy and comforting Chicken Poblano Soup featuring roasted poblano peppers, tender chicken, and a hint of smokiness.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 2 poblano peppers, roasted, peeled, and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 2 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Roast poblano peppers over an open flame or under a broiler until charred. Cover in a bowl for 10 minutes, then peel, seed, and dice.
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until softened.
- Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Add diced chicken, cumin, smoked paprika, salt, and black pepper. Cook until browned, about 5-7 minutes.
- Pour in fire-roasted tomatoes and chicken broth. Bring to a simmer and cook for 15 minutes.
- Stir in diced poblano peppers and corn. Cook for an additional 5 minutes.
- Reduce heat to low and stir in heavy cream, warming through without boiling for 3-5 minutes.
- Taste and adjust seasoning as needed. Remove from heat and serve hot, garnished with cilantro and lime wedges.
Notes
For additional flavor, consider adding toppings like avocado or cheese. This soup can be made in advance and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg