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–+ servings
Ranis

Creamy Chicken Poblano Soup: A Flavorful Delight!

A creamy and flavorful chicken soup with roasted poblano peppers, perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

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

Method
 

  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.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 600mgFiber: 2gSugar: 3g

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.

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