Description
A flavor-packed creamy soup featuring tender chicken and roasted poblano peppers, perfect for chilly evenings or quick weeknight dinners.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 poblano peppers, roasted and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot, sauté onions and garlic until translucent.
- Add diced chicken and cook until browned.
- Mix in roasted poblano peppers and cumin.
- Pour in chicken broth and simmer for 10 minutes.
- Stir in heavy cream; season with salt and pepper.
- Serve garnished with fresh cilantro.
Notes
For a dairy-free version, substitute heavy cream with coconut milk. Customize the spice level by adding jalapeños if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg