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–+ servings

Creamy Poblano Chicken Soup

A comforting soup with roasted poblano peppers, tender chicken, and a creamy base, perfect for chilly evenings or impressing guests.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil for sautéing vegetables
  • 1 medium onion, diced provides a sweet and savory base
  • 2 cloves garlic, minced adds aroma and depth of flavor
  • 2 poblano peppers roasted, peeled, and diced gives the soup its smoky taste
  • 1 pound boneless, skinless chicken breasts, diced adds protein and heartiness
  • 4 cups chicken broth forms the soup's base
  • 1 teaspoon ground cumin adds warmth and earthiness
  • 1 teaspoon smoked paprika contributes a rich, smoky flavor
  • 1/2 teaspoon salt enhances flavors
  • 1/4 teaspoon black pepper adds a subtle kick
  • 1 cup heavy cream makes the soup creamy
  • 1 cup corn kernels adds sweetness and texture
  • 1/4 cup fresh cilantro, chopped brings freshness
  • 1 lime juice adds acidity
  • avocado slices and tortilla strips for garnish adds crunch and creaminess

Equipment

  • large pot

Method
 

  1. Roast the poblano peppers over an open flame or in the oven until charred. Cover with plastic wrap to steam, then peel, seed, and dice.
  2. In a large pot, heat olive oil over medium heat. Add diced chicken and cook for 5-7 minutes until no longer pink.
  3. Add diced onion and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 1 minute. Add diced poblano peppers.
  4. Pour in chicken broth and add spices. Bring to a boil, then reduce heat and simmer for 15 minutes. Stir in heavy cream and corn, simmer for an additional 5 minutes.
  5. Remove from heat and stir in chopped cilantro and lime juice. Serve garnished with avocado slices and tortilla strips.

Nutrition

Calories: 320kcalProtein: 25gSodium: 800mg

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