Description
Indulge in a comforting bowl of Creamy Chicken Poblano Pepper Soup, a hearty and flavorful dish with a Mexican-inspired twist. This soup combines tender shredded chicken, roasted poblano peppers, and a creamy broth for a satisfying meal that’s perfect for any occasion.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and chopped
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 cups cooked shredded chicken
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- juice of ½ lime
- chopped cilantro for garnish (optional)
Instructions
- Heat the oil and butter: In a large pot, heat olive oil and butter over medium heat.
- Cook onion and garlic: Add diced onion and cook until soft. Stir in garlic and cook for 1 minute.
- Add peppers and spices: Add roasted poblano peppers, cumin, smoked paprika, salt, and pepper. Cook for 1–2 minutes.
- Combine chicken and broth: Add shredded chicken and chicken broth. Simmer for 10–15 minutes.
- Stir in cream and cheese: Reduce heat, add heavy cream, sour cream, and cheese. Stir until smooth.
- Finish and serve: Squeeze in lime juice, stir, and serve hot. Garnish with cilantro if desired.
Notes
- To roast poblanos, char them under a broiler or over a gas flame, then peel off the skin.
- For extra spice, consider adding a diced jalapeño or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg
