Description
A hearty and creamy soup featuring tender chicken and smoky poblano peppers, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 pound Chicken Breast (boneless)
- 2–3 Poblano Peppers
- 1 medium Onion (chopped)
- 2–3 cloves Garlic (minced)
- 4 cups Chicken Broth (low sodium)
- 1 cup Heavy Cream
- Olive Oil (for sautéing)
- Spices (cumin, chili powder, and salt)
- Fresh Cilantro (for garnish)
Instructions
- Prep your ingredients by chopping the chicken, poblano peppers, onion, and mincing the garlic.
- Heat olive oil in a large pot over medium heat, and sauté the onions for 3-4 minutes until translucent.
- Add the garlic and cook for about a minute; then add poblano peppers and cook for another 3-5 minutes.
- Add chicken cubes seasoned with salt, cumin, and chili powder, and cook until golden brown (about 5-7 minutes).
- Pour in the chicken broth and bring it to a gentle boil, then simmer for about 10 minutes.
- Add the heavy cream and stir until combined; let it simmer for another 5 minutes.
- Taste and adjust seasoning as necessary.
- Serve the soup in bowls and garnish with fresh cilantro.
Notes
For a vegetarian version, swap chicken for black beans or chickpeas. For a dairy-free option, substitute heavy cream with coconut or almond milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg