Description
A creamy and flavorful chicken soup with roasted poblano peppers, corn, and spices—perfect for a comforting meal with a touch of Mexican flair.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and diced
- 1 pound boneless skinless chicken breasts, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and diced poblano peppers, cooking for an additional 2 minutes until fragrant.
3. Add the diced chicken to the pot and cook until no longer pink, about 5–7 minutes.
4. Pour in the chicken broth, heavy cream, ground cumin, and smoked paprika. Season with salt and pepper. Bring to a simmer.
5. Add the corn and diced tomatoes, stirring to combine. Let the soup simmer for 15–20 minutes, allowing the flavors to meld.
6. Stir in the chopped cilantro and lime juice just before serving. Adjust seasoning if necessary.
7. Serve hot, garnished with additional cilantro if desired.
Notes
For a spicier kick, add diced jalapeños or a dash of cayenne pepper.
Substitute the chicken with shredded rotisserie chicken for a quicker preparation.
Roast the poblano peppers under the broiler or over an open flame for best flavor.
Serve with warm tortillas or crusty bread for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg