Description
Warm your soul with this creamy chicken poblano soup, featuring tender chicken and the smoky sweetness of roasted poblanos. Perfect for chilly nights or family gatherings, this dish is a comforting hug in a bowl. Quick to prepare and irresistibly delicious, each spoonful is packed with flavor, making it a must-try recipe for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium poblano peppers
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or coconut milk
- 1/4 cup fresh cilantro (optional)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Prepare your ingredients by dicing onions and mincing garlic while letting the chicken breasts rest at room temperature.
- Preheat the oven to 450°F (230°C) and roast poblano peppers on a baking sheet until charred, about 20 minutes. Allow cooling before peeling.
- In a large pot over medium heat, sauté onions in olive oil until translucent (about 5 minutes). Add minced garlic and stir until fragrant.
- Add chicken breasts and roasted poblanos to the pot along with chicken broth. Bring to a gentle simmer for about 20 minutes or until the chicken is cooked through.
- Remove chicken, shred it using two forks, then return it to the pot along with cream or coconut milk. Stir well to combine.
- Finish by squeezing lime juice into the pot and seasoning with salt and pepper. Serve hot, garnished with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg