Description
A warm and hearty chicken soup with earthy poblano peppers, perfect for chilly evenings.
Ingredients
Scale
- 2 Chicken thighs (diced)
- 2 Poblano peppers (chopped)
- 1 Onion (finely chopped)
- 3 Garlic cloves (minced)
- 4 cups Chicken broth
- 1 cup Cream or cashew cream (optional)
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- Fresh cilantro (for garnish)
- Lime juice (for garnish)
Instructions
- Prepare the ingredients: Start by finely chopping your onion, garlic, and poblanos. Dice the chicken into bite-sized pieces.
- Sauté the aromatics: In a large pot, heat some olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Toss in the garlic and cook for another minute until fragrant.
- Cook the chicken: Add the diced chicken to the pot, cooking until no longer pink on the outside, about 5-6 minutes.
- Add the poblanos and spices: Mix in the chopped poblano peppers, cumin, and paprika. Stir to combine and cook for about 3-4 minutes until the peppers soften.
- Pour in the broth: Add the chicken broth, bringing the mixture to a gentle boil. Lower the heat to a simmer and let it cook for 20-25 minutes.
- Final touches: If using cream, stir it in during the last few minutes of cooking. Taste and adjust seasoning as necessary.
- Serve it up: Ladle the soup into bowls, garnishing with fresh cilantro and a sprinkle of lime juice before serving.
Notes
Allow the soup to cool completely before storing leftovers in an airtight container for up to 4 days. This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg
Keywords: soup, chicken soup, poblano soup, comfort food, family recipe