Creamy Chicken Poblano Soup
A warm and comforting dish combining tender chicken, roasted poblano peppers, and spices in a creamy soup base, perfect for chilly evenings.
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 poblano peppers (roasted, peeled, and diced) Make sure to roast the poblano peppers for the best flavor.
- 1 pound boneless, skinless chicken breasts (diced) You can substitute with rotisserie chicken for convenience.
- 4 cups chicken broth
- 1 cup heavy cream Coconut cream can be used for a dairy-free option.
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1/4 cup fresh cilantro (chopped)
- 1 Juice of 1 lime
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and diced poblano peppers, cooking for an additional 2 minutes until fragrant.
- Add the diced chicken to the pot and cook until no longer pink, about 5-7 minutes.
- Pour in the chicken broth, heavy cream, ground cumin, and smoked paprika. Season with salt and pepper. Bring to a simmer.
- Add the corn and diced tomatoes, stirring to combine. Let the soup simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in the chopped cilantro and lime juice just before serving. Adjust seasoning if necessary.
Notes
Serve hot in bowls, garnished with fresh cilantro and a squeeze of lime. Additional toppings like tortilla chips can add crunch.
Nutrition
Serving: 1gCalories: 360kcalCarbohydrates: 30gProtein: 23gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g
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