Description
This Chicken Poblano Soup is a comforting and flavorful dish that combines the smokiness of poblano peppers with tender shredded chicken in a hearty broth. Topped with vibrant garnishes, it’s a satisfying meal perfect for any day of the week.
Ingredients
Poblano Peppers:
- 3 poblano peppers
Base:
- 4 tablespoons butter
- 1 small yellow onion, sliced
- 2 ribs of celery, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
Seasoning:
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Thickening Agent:
- ¼ cup flour
Broth and Protein:
- 5 cups low-sodium chicken broth
- 1 ½ cups corn kernels, fresh or frozen
- 4 cups shredded chicken (e.g., rotisserie chicken)
Finishing Touches:
- Juice of 1 lime
- Handful cilantro, chopped
- Garnish: tortilla strips, radish, cilantro, jalapeno, cheese
Instructions
- Char the poblano peppers: Char the poblano peppers until completely black and blistered. Cool, remove skin, seeds, and chop.
- Saute base ingredients: In a Dutch oven, saute onion, celery, bell pepper. Add garlic and spices.
- Add flour and broth: Stir in flour, then broth. Bring to a boil.
- Simmer with remaining ingredients: Add poblanos, corn, chicken, lime juice, and cilantro. Simmer until heated through.
- Serve: Garnish with tortilla strips, radish, cilantro, jalapeno, and cheese.
Notes
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat gently on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 539 kcal
- Sugar: 8g
- Sodium: 1423mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 51g
- Cholesterol: 174mg
