Chicken Poblano Soup: 5 Reasons You’ll Fall in Love
A warm and comforting soup that combines roasted poblano peppers and shredded chicken, perfect for any occasion.
Ingrédients
Main Ingredients
- 2 cups cooked shredded chicken
- 2 pieces poblano peppers, roasted and diced Roast until charred
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth Ensure gluten-free if needed
- 1 cup corn (fresh or frozen)
- 1 cup heavy cream Can substitute with coconut or almond milk for dairy-free
- 1 teaspoon cumin
- Salt and pepper to taste
- to taste Fresh cilantro for garnish
Instructions
Preparation
- Gather all your ingredients. Roast the poblano peppers until charred and then dice them.
- Chop the onion and mince the garlic.
Cooking the Base
- In a large pot, sauté the chopped onion and minced garlic over medium heat until soft and fragrant, about 4 to 5 minutes.
- Stir in the diced poblano peppers and cook for an additional 5 minutes.
Mixing Ingredients
- Add the shredded chicken and corn to the pot.
- Sprinkle the cumin over the mixture, stirring well to coat everything evenly.
- Slowly pour in the chicken broth, stirring continuously. Bring the soup to a gentle simmer for about 5 to 7 minutes.
Final Steps
- Reduce heat and stir in the heavy cream. Allow the soup to heat through for another 2 to 3 minutes.
- Add salt and pepper to taste, adjusting the seasoning according to your preference.
- Ladle the soup into bowls and garnish with fresh cilantro.
Notes
For best taste, don’t skip roasting the poblanos. Adjust spiciness and consistency as needed. This dish is customizable with other vegetables or proteins.