Description
A heartwarming chicken soup with roasted poblanos and a blend of spices, perfect for chilly evenings.
Ingredients
Scale
- 1 lb boneless chicken (breast or thighs)
- 2–3 poblanos peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup corn (optional)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- Fresh cilantro, for garnish
- Juice of 1 lime
- Olive oil, for cooking
Instructions
- Preheat oven to 400°F (200°C). Roast poblanos on a baking sheet for 20-25 minutes until charred. Peel, seed, and chop.
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent, about 5 minutes, then add garlic.
- Add the chicken and brown on all sides for about 5-7 minutes.
- Pour in the chicken broth and bring to a simmer.
- Add roasted poblanos, corn, and spices. Simmer for 20-30 minutes, until chicken is fully cooked.
- If using whole chicken pieces, shred the meat and return it to the pot.
- Stir in cilantro and lime juice before serving.
Notes
For a vegetarian version, substitute chicken with tofu and chicken broth with vegetable broth. Adjust spices for desired heat level.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, poblano soup, hearty soup, comfort food, family recipe