Description
Warm up with our Chicken Poblano Soup, where tender chicken meets smoky poblano peppers in a creamy broth. Perfect for chilly evenings, this soup is not just a meal; it’s an experience that brings friends and family together. Enjoy the rich flavors and aroma that will make your kitchen feel like home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium poblano peppers, diced
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or coconut milk
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping the onion and garlic, and dicing the poblano peppers.
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until fragrant and golden brown (3-5 minutes).
- Add diced chicken breasts and poblano peppers. Season with salt, pepper, cumin, and chili powder. Cook until chicken is browned.
- Slowly pour in the chicken broth while scraping up any browned bits from the pot. Bring to a gentle simmer.
- Simmer for 20-25 minutes until the chicken is cooked through. Stir occasionally.
- Stir in the cream or coconut milk towards the end of cooking for a creamy texture. Adjust seasoning as needed and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 355
- Sugar: 2g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg