Discover the magic of Chicken Poblano Soup This 30min cozy recipe offers easy weeknight comfort for your family Perfect for busy nights
Ingredients
Scale
2 tablespoons of olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2 large poblano peppers, roasted, peeled, and chopped
1 pound of cooked chicken, shredded
4 cups of chicken broth
1 cup of corn (fresh or frozen)
1 teaspoon of cumin
1 teaspoon of smoked paprika
Salt and pepper to taste
1 cup of heavy cream or coconut milk (for a lighter version)
Fresh cilantro, for garnish (optional)
Crushed tortilla chips, for serving
Instructions
Prep the poblanos: Roast fresh poblano peppers over an open flame or broil until the skin is charred. Place in a bowl, cover, and let steam for about 10 minutes before peeling.
Sauté the aromatics: In a large pot over medium heat, add olive oil. When hot, add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and stir for 1 additional minute.
Add the poblano peppers: Peel charred skin from roasted poblanos, remove seeds, chop into pieces, and add to the pot. Let everything cook together for a few minutes.
Combine the chicken: Stir in the shredded chicken until combined.
Broth and corn: Pour in chicken broth and bring to a simmer. Add corn, cumin, and smoked paprika.
Final touches: After about 10 minutes of simmering, reduce heat, stir in heavy cream (or coconut milk), and season with salt and pepper.
Serve it up: Ladle soup into bowls, top with tortilla chips and cilantro if desired.
Notes
A comforting and easy weeknight Chicken Poblano Soup recipe that comes together in just 30 minutes, perfect for cold days.
