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–+ servings

Creamy Poblano Chicken Soup

A comforting soup made with roasted poblano peppers, tender chicken, and a rich, creamy base, perfect for chilly evenings or impressing guests.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Ingredients
  • 2 tablespoons olive oil for sautéing the vegetables
  • 1 medium onion, chopped provides a sweet and savory base
  • 2 cloves garlic, minced adds a fragrant aroma
  • 2 large poblano peppers, roasted, peeled, and diced gives the soup its signature smoky flavor
  • 1 teaspoon ground cumin adds warmth and earthiness
  • 1 teaspoon smoked paprika complements the poblano peppers
  • 0.5 teaspoon salt essential for flavor
  • 0.25 teaspoon black pepper adds mild heat
  • 4 cups chicken broth forms the soup's base
  • 2 cups cooked chicken, shredded adds protein and heartiness
  • 1 cup corn kernels adds sweetness and texture
  • 1 cup heavy cream gives the soup its creamy consistency
  • 0.5 cup cilantro, chopped adds brightness and freshness
  • 1 lime Juice of adds a zesty kick

Equipment

  • large pot

Method
 

  1. Roast the poblano peppers over an open flame or in the oven until charred. Steam them for 10 minutes, peel, remove seeds, and dice.
  2. If using raw chicken, boil or poach until cooked, about 15-20 minutes, then shred.
  3. In a large pot, heat olive oil over medium heat. Sauté onion for 5 minutes, add garlic and cook for 1 minute.
  4. Add diced poblano peppers, cumin, smoked paprika, salt, and black pepper. Cook for 2-3 minutes.
  5. Pour in chicken broth, bring to a boil, then simmer for 10 minutes. Blend if desired.
  6. Add shredded chicken and corn, simmer for 5 minutes. Stir in heavy cream, cilantro, and lime juice.

Nutrition

Calories: 320kcalProtein: 24gSodium: 800mg

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