Description
A rich and creamy soup featuring roasted poblano peppers, tender chicken, and a blend of spices, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large poblano peppers, roasted, peeled, and diced
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 cup corn (fresh, frozen, or canned)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 avocado, diced (for garnish)
- Crumbled queso fresco (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the roasted and diced poblano peppers and diced chicken to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Pour in the chicken broth, then add the cumin, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the heavy cream and corn, and let the soup simmer for another 5 minutes until heated through.
- Remove from heat and stir in the chopped cilantro and lime juice.
- Serve hot, garnished with diced avocado and crumbled queso fresco.
Notes
- For a spicier kick, add a diced jalapeño along with the poblano peppers.
- To make it lighter, substitute half-and-half for the heavy cream or use coconut milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg