Description
A warm and comforting bowl of soup featuring tender chicken and smoky poblano peppers, perfect for sharing with loved ones.
Ingredients
Scale
- 1 lb boneless chicken (breast or thighs)
- 4 poblano peppers
- 3 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken or vegetable broth
- 1 cup corn (fresh or frozen)
- 1/2 cup cream or coconut milk
- 1/4 cup fresh cilantro, chopped
- 1 tsp thyme (fresh or dried)
- 1 lime, juiced
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 450°F (232°C). Place poblanos on a baking sheet and roast for about 20 minutes until the skins start to blister. Transfer to a bowl, cover with plastic wrap, and steam for 10 minutes. Peel the skins, remove seeds, and dice.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and garlic, sautéing until fragrant and translucent, about 3-5 minutes.
- Add chicken to the pot and cook until browned, around 5-7 minutes.
- Stir in diced roasted poblano peppers, corn, cumin, paprika, and salt. Pour in the broth, bring to a gentle simmer, and cook for about 20 minutes, or until chicken is cooked through.
- Once chicken is tender, shred it and return to the pot. Stir in the cream or coconut milk, fresh herbs, and lime juice. Adjust seasoning to taste.
- Ladle the soup into bowls and top with cilantro and optional toppings like sour cream or avocado slices.
Notes
This soup can be modified for spiciness and dietary preferences. Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: soup, chicken, poblano, cozy, comfort food