Description
A warm and comforting chicken soup with poblanos, perfect for chilly autumn evenings.
Ingredients
Scale
- 1 lb boneless chicken breasts or thighs
- 2 poblano peppers, chopped
- 1 sweet yellow onion, diced
- 4 cloves fresh garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Olive oil for sautéing
Instructions
- Prepare your ingredients by dicing the onion, mincing the garlic, and chopping the poblanos.
- Heat a large pot over medium heat and drizzle in olive oil.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Incorporate the minced garlic and chopped poblanos, softening them for another 3-4 minutes.
- Stir in the chicken, cooking until no longer pink, about 5 minutes.
- Pour in your broth and bring to a gentle boil.
- Reduce the heat and let it simmer for 15-20 minutes.
- Shred the chicken in the pot and stir in the heavy cream, cooking for another 5 minutes.
- Season with salt and fresh lime juice, then top with cilantro before serving.
Notes
This soup can be made ahead of time and tastes even better the next day. For spicy lovers, feel free to swap in jalapeños.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: soup, chicken soup, poblano soup, cozy recipes, autumn recipes