Description
A heartwarming soup featuring roasted poblanos and tender chicken, perfect for chilly evenings.
Ingredients
Scale
- 1 lb boneless chicken (breast or thighs)
- 3 poblanos peppers
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup corn (fresh or frozen)
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tbsp olive oil
Instructions
- Roast the poblanos: Preheat your oven to 450°F (232°C). Place the poblanos on a baking sheet and roast until the skin is blistered, about 15-20 minutes. Cover with plastic wrap to steam.
- Prepare the base: In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes. Stir in garlic and cook until fragrant.
- Add chicken and spices: Cook the chicken in the pot until browned, about 4-5 minutes. Sprinkle in cumin, paprika, and black pepper.
- Simmer: Add roasted poblanos (peeled and chopped), corn, and broth. Bring to boil, then simmer for 20-25 minutes.
- Finish with freshness: Remove chicken, shred it, and return to the pot. Stir in cilantro and lime juice, adjusting salt to taste.
- Serve warm with crusty bread or tortilla chips.
Notes
Consider using rotisserie chicken for a quicker preparation. Adjust the spices based on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken soup, poblano soup, cozy recipes, comfort food, autumn recipes