Description
This creamy chicken and poblano soup is a comforting dish perfect for any season.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lbs)
- 2 medium poblano peppers
- 1 medium onion
- 4 garlic cloves
- 4 cups low-sodium chicken broth
- 1 cup cream or coconut milk
- 2 tsp ground cumin
- 1 tsp smoked paprika
- Optional: Fresh cilantro for garnish
Instructions
- Dice the onion and chop the garlic.
- Roast the poblano peppers over an open flame until charred, then peel and chop.
- In a large pot, heat 2 tbsp olive oil over medium heat; sauté onions until translucent.
- Add garlic and cook for another minute.
- Stir in diced chicken breasts and chicken broth; bring to a simmer.
- Add roasted poblanos, cumin, and smoked paprika; simmer gently for a few more minutes before serving hot with fresh cilantro on top.
Notes
- For added flavor, consider adding lime juice before serving.
- This soup can be made in advance and reheated, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg