Creamy Chicken Poblano Soup

Recipe by Daily Disher

Creamy Chicken Poblano Soup combines smoky roasted poblano peppers with tender shredded chicken in a rich, creamy broth brightened with fresh lime and cilantro. sweet honey drizzle.

Course: Main

Cuisine: Mexican

Difficulty: Easy

Servings

Prep time

30 minutes

Cooking time

40 minutes

Calories

300 kcal

1 hour 10 minutes

Ingredients

1 tbsp olive oil

1 cup onion, diced

1 large poblano pepper, roasted and diced

2 cloves garlic, minced

1 lb chicken breast, cooked and shredded

4 cup chicken broth

1 cup heavy cream

½ tsp cumin

½ tsp coriander

¼ tsp salt

¼ tsp black pepper

1 tbsp lime juice

¼ cup cilantro, chopped

tortilla strips for garnish

Directions

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.

Stir in the roasted poblano pepper and minced garlic, cooking for an additional 2 minutes to release their aromas.

Add the cooked and shredded chicken breast to the pot, ensuring it is fully incorporated with the onion and pepper mixture.

Pour in the chicken broth and heavy cream, stirring gently. Bring the mixture to a simmer, allowing it to heat fully through.

Season the soup with cumin, coriander, salt, and black pepper. Adjust the spices according to your taste preferences.

Once the soup is fully warmed, stir in freshly squeezed lime juice and remove from heat to preserve the citrus flavor.

Garnish each serving bowl with chopped cilantro and tortilla strips for added texture and flavor, then serve immediately.

Nutrition Facts

Total number of serves:

4 servings

Calories:

300kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Creamy Chicken Poblano Soup

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