Description
This Chicken Poblano Soup is a warm, savory hug in a bowl. Roasted poblanos bring a mild smoky heat, while tender chicken, corn, and a creamy broth make it hearty and satisfying. Perfect for weeknight dinners, it’s cozy enough for chilly nights yet light enough to enjoy year-round.
Ingredients
1 lb boneless, skinless chicken breasts (or thighs)
3 poblano peppers, roasted, peeled & chopped
1 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
1 tsp cumin
1/2 tsp chili powder
4 cups chicken broth
1 cup corn (fresh, frozen, or canned)
1 cup heavy cream (or half-and-half)
1/2 cup shredded Monterey Jack or Pepper Jack cheese
Salt & black pepper to taste
Fresh cilantro & lime wedges for serving
Instructions
Roast poblanos over an open flame or under the broiler until charred. Peel, remove seeds, and chop.
In a large pot, heat olive oil. Sauté onion until soft, then add garlic, cumin, and chili powder.
Stir in broth, chicken, corn, and roasted poblanos. Simmer 20 minutes until chicken is cooked.
Remove chicken, shred, then return to the pot.
Stir in cream and cheese until melted and creamy. Adjust seasoning.
Serve hot with fresh cilantro and a squeeze of lime.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 / serving
- Fat: 21g / serving
- Carbohydrates: 14g / serving
- Fiber: 3g / serving
- Protein: 28g / serving