Description
A comforting and creamy soup that combines the classic flavors of chicken and poblano peppers.
Ingredients
Scale
- 2 poblano peppers
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt to taste
- pepper to taste
- 1/4 cup cilantro, chopped
Instructions
- Roast the poblano peppers until charred, then peel and chop.
- In a large pot, heat olive oil over medium heat and sauté onion and garlic until translucent.
- Add chicken breasts and cook until no longer pink, then remove and shred.
- Pour in chicken broth, cream, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Add chopped poblanos and shredded chicken back to the pot. Simmer for 10-15 minutes.
- Garnish with chopped cilantro before serving.
Notes
- For a spicier version, leave some seeds in the poblano peppers.
- This soup can also be made with leftover rotisserie chicken for convenience.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Creamy Poblano Chicken Rellenos Soup, Chicken Soup, Poblano Peppers, Comfort Food