Creamy Chicken Poblano Soup
Warm up your chilly evenings with this creamy chicken poblano soup, bursting with rich flavors and a hint of smokiness from roasted poblano peppers. This comforting dish is not only easy to prepare but also perfect for gatherings or cozy weeknight dinners. Each spoonful offers a delightful combination of tender chicken and vibrant ingredients that will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves about 6
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 poblano peppers
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until translucent.
- Roast poblano peppers over an open flame or under a broiler until charred. Cool, peel, and chop them.
- Add diced chicken to the pot; cook until no longer pink. Pour in chicken broth and simmer for 15 minutes.
- Stir in heavy cream and roasted poblano pieces; simmer for another 5 minutes.
- Season with salt, pepper, and lime juice. Garnish with cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg