Chicken Poblano Soup
User Reviews
5
2 reviews
Excellent
Chicken Poblano Soup
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A comforting and delicious chicken poblano soup made with poblano peppers and tender chicken in a creamy broth in under 1 hour.
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Ingredients
- 2 tablespoons olive oil
- 2 celery diced, stalks
- 2 carrot peeled and diced
- ½ yellow onion diced
- 3 poblano pepper stemmed and diced
- 4 cloves garlic minced
- 1 ½ teaspoons kosher salt plus more to taste
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- ½ teaspoon chili powder
- ¼ teaspoon black pepper freshly ground
- 3 cups chicken shredded
- 1 (15-ounce) can corn drained and rinsed, yellow
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup cheddar cheese shredded
- lime lime wedges, cilantro chopped, for serving
- cilantro lime wedges, cilantro chopped, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, and poblano peppers. Sauté for 10-12 minutes until the vegetables are tender.
- Stir in the garlic and cook for an additional 30 seconds until fragrant.
- Stir in the salt, cumin, oregano, chili powder, and black pepper. Cook for 5 more minutes.
- Add the shredded chicken, corn, and broth. Stir, bring to a boil over high heat, reduce the heat to low, cover, and simmer for 15 minutes.
- Add heavy cream and shredded cheese. Stir until the cheese has fully melted. Cover and cook for an additional 15 minutes.
- Taste for salt and add more if needed. Serve in bowls and topped with lime juice and chopped cilantro.
Notes
- Make it mild. Remove the seeds from the poblano peppers to make this soup a mild spice level.
- Make it smoky. Roast the poblano peppers beforehand for a smoky flavor. You can also add ½ teaspoon smoked paprika.
- Make it vegetarian. You can easily make this soup vegetarian by using vegetable broth, omitting the chicken, and adding veggies like diced bell peppers, potatoes, or broccoli.
- Batch it or save leftovers. This soup freezes well for up to 3 months, making it great for batching or just saving for a rainy day. Let the soup cool to room temperature before storing it in freezer bags.
Nutrition Information
Show Details
Serving
1serving
Calories
438kcal
(22%)
Carbohydrates
11g
(4%)
Protein
29g
(58%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Cholesterol
116mg
(39%)
Sodium
860mg
(36%)
Potassium
624mg
(13%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
4484IU
(90%)
Vitamin C
51mg
(57%)
Calcium
206mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 438kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 116mg | 39% |
| Sodium | 860mg | 36% |
| Potassium | 624mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4484IU | 90% |
| Vitamin C | 51mg | 57% |
| Calcium | 206mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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