Description
A flavorful and hearty chicken poblano soup.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 poblano peppers, roasted and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup corn, frozen or fresh
- 1 cup heavy cream
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast and chop the poblano peppers.
- In a pot, sauté onion and garlic until soft.
- Add the shredded chicken and chopped poblano peppers.
- Pour in the chicken broth and bring to a boil.
- Stir in corn and cumin.
- Reduce heat and add heavy cream.
- Season with salt and pepper.
- Simmer for 15 minutes.
- Garnish with cilantro before serving.
Notes
- Adjust spice level by adding jalapeños if desired.
- Use rotisserie chicken for convenience.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Chicken Poblano Soup, Chicken Soup, Poblano Soup