Chicken Poblano Soup
Chicken Poblano Soup is a cozy, creamy delight that combines tender chicken with the smoky flavors of roasted poblano peppers. This comforting dish warms you up on chilly nights and impresses guests at any gathering. Easy to make and visually stunning, it’s perfect for serving alongside crusty bread or tortilla chips for a complete meal. Prepare to indulge in every spoonful of this savory soup!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 large poblano peppers
- 1 medium onion (diced)
- 4 garlic cloves (minced)
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Dice the onion and mince the garlic. Roast poblano peppers until skin blisters; set aside.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent, about 5 minutes.
- Add garlic, cumin, and smoked paprika; cook until fragrant (about 1 minute).
- Incorporate chicken breasts and chicken broth; simmer for 20 minutes until chicken is tender.
- Shred cooked chicken and return it to the pot with roasted poblanos. Use an immersion blender to partially puree the soup to desired creaminess.
- Stir in heavy cream, lime juice, and cilantro; heat through before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg