Description
A warm, hearty soup featuring tender chicken, roasted poblano peppers, and a creamy base that’s perfect for comfort on chilly evenings.
Ingredients
Scale
- 1 lb chicken breast
- 2 poblano peppers
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prep your ingredients by dicing the onion and chopping the poblano peppers.
- In a large pot, heat olive oil and sauté the onion and garlic until softened.
- Add the diced chicken breast to the pot and cook until browned on all sides.
- Roast the poblano peppers until charred, peel, and chop.
- Combine all ingredients in the pot, bring to a boil, and then simmer for 15 minutes.
- Stir in the heavy cream, season with salt and pepper, and allow to cook for another 5 minutes.
- Serve hot, garnished with lime wedges.
Notes
This soup can be made ahead of time and frozen for future use. Serve with tortilla chips or bread for added crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg