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
- 2 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 the peppers from the oven, place them in a bowl, and cover with plastic wrap to steam for 10 minutes.
- Peel the charred skin off the peppers, remove the seeds, and chop them.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
- 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 the chicken is cooked through, about 15 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Add the chopped poblano peppers, heavy cream, cumin, salt, and pepper. Stir to combine and 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.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 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
Keywords: Chicken Poblano Soup, Poblano Soup Recipe, Mexican Soup