Description
A delicious and hearty Chicken Poblano Soup that combines the flavors of roasted poblanos, tender chicken, and a creamy broth.
Ingredients
Scale
- 2 large poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the poblano peppers in the oven until the skin is charred, about 20 minutes. Remove and let cool.
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add the chicken breasts to the pot and cook until browned on both sides.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer until chicken is cooked through, about 20 minutes.
- While the chicken is cooking, peel the charred skin off the poblano peppers, remove seeds, and chop.
- Once the chicken is cooked, remove it from the pot, shred it, and return it to the pot along with the chopped poblanos.
- Stir in the heavy cream and cumin, and season with salt and pepper. Heat through.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, leave some seeds in the poblano peppers.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Can be served with tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg