Description
A heartwarming soup with roasted poblanos and tender chicken, perfect for chilly days.
Ingredients
Scale
- 1 lb Chicken (breast or thighs), boneless
- 3 Poblanos, roasted and chopped
- 1 Onion, diced
- 3 Garlic cloves, minced
- 1 cup Corn, frozen or fresh
- 2 Carrots, diced
- 1 Bell pepper, diced
- 4 cups Chicken or vegetable broth
- 1/2 cup Cream or Greek yogurt
- 1/4 cup Cilantro, chopped (for garnish)
- 1 tsp Cumin
- Juice of 1 Lime
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare the ingredients by roasting poblanos until charred, peel, and chop.
- Sauté the aromatics: heat olive oil, add diced onions and garlic until translucent.
- Cook the chicken pieces until browned on all sides, enhancing their flavor.
- Build the soup base by pouring in the broth and adding chopped poblanos and vegetables.
- Simmer on low heat for 25-30 minutes until chicken is tender.
- Finish with cream or Greek yogurt, stirring well.
- Season with lime juice, salt, pepper, and cumin, then garnish with cilantro.
Notes
Can use rotisserie chicken for convenience. Customize with your favorite veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, poblano soup, comfort food, family recipe, Mexican cuisine