Description
A creamy, comforting Chicken Poblano Soup featuring roasted poblano peppers, tender chicken, and warm Mexican spices.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 poblano peppers, roasted, peeled, and chopped
- 1 jalapeño, seeded and diced (optional)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup corn kernels
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened.
- Stir in garlic, jalapeño, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Add chopped roasted poblano peppers and mix well.
- Pour in the chicken broth and bring to a simmer.
- Add shredded chicken and corn. Simmer for 10–15 minutes.
- Stir in heavy cream and cook for another 5 minutes without boiling.
- Season with salt and pepper to taste.
- Serve hot garnished with cilantro and lime wedges.
Notes
- For extra smokiness, roast poblanos directly over a flame or broil them.
- Use rotisserie chicken for quicker preparation.
- Substitute heavy cream with coconut milk for a lighter, dairy-free version.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican