Chicken Poblano Soup
Chicken Poblano Soup is a heartwarming dish that combines tender chicken, smoky poblano peppers, and a creamy broth to create an unforgettable dining experience. This flavorful soup is perfect for chilly evenings or gatherings with loved ones, delivering warmth and comfort in every spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 large poblano peppers, chopped
- 1 large white onion, diced
- 4 garlic cloves, minced
- 1 cup fresh cilantro (for garnish)
- 6 cups low-sodium chicken broth
- 1 cup heavy cream or coconut milk
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients: Dice chicken, chop poblano peppers, onion, and mince garlic.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onions and garlic; cook until soft (about 5 minutes).
- Add poblano peppers: Toss in chopped poblanos; sauté for another 5-7 minutes until tender.
- Brown the chicken: Add diced chicken breasts to the pot; cook until browned on all sides (8-10 minutes).
- Pour in broth and spices: Stir in chicken broth, cumin, chili powder, salt, and pepper. Bring to a gentle simmer.
- Add cream: Stir in cream or coconut milk; allow to simmer for an additional 10 minutes until flavors meld.
- Serve hot topped with cilantro and tortilla chips if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: For a vegetarian version, substitute chicken with cubed tofu or additional beans and use vegetable broth. Adjust spiciness by deseeding poblanos or adding jalapeños for more heat. This soup can be frozen for up to three months; add cream just before serving after thawing.