Creamy Poblano Chicken Soup
A comforting and rich soup combining roasted poblano peppers and tender chicken, perfect for chilly evenings.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 320 kcal
Base Ingredients
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 medium onion, diced Provides a sweet and savory base.
- 2 cloves garlic, minced Adds a fragrant aroma.
- 2 poblano peppers, roasted, peeled, and chopped The star of the dish, offering a smoky flavor.
- 1 pound boneless, skinless chicken breasts, diced Adds protein and heartiness.
- 4 cups chicken broth Forms the soup's base.
- 1 teaspoon ground cumin Adds warmth and earthiness.
- 1 teaspoon smoked paprika Enhances the smoky flavor.
- 1/2 teaspoon salt Essential for flavor.
- 1/4 teaspoon black pepper Adds a subtle kick.
- 1 cup heavy cream Gives the soup its creamy texture.
- 1 cup corn Adds sweetness and texture.
- 1/4 cup fresh cilantro, chopped Adds a fresh, herbal note.
- 1 lime juice Brightens the flavors.
Roast the poblano peppers over an open flame or in the oven until charred, then steam, peel, and chop them.
In a large pot, heat olive oil over medium heat and cook the diced chicken until no longer pink.
Add diced onion and sauté until translucent, then stir in minced garlic and cook for an additional minute.
Add chopped roasted poblano peppers, chicken broth, cumin, smoked paprika, salt, and black pepper. Bring to a boil, then simmer.
Stir in heavy cream and corn, simmer for another 5 minutes, then add cilantro and lime juice before serving.
Calories: 320kcalProtein: 25gSodium: 600mg
Keyword chicken, creamy, poblano