Chicken Poblano Soup
A rich and creamy soup featuring roasted poblano peppers, tender chicken, and a hint of lime, perfect for cozy evenings.
Ingredients
- 3 medium poblano peppers
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or coconut milk
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 juice of 1 lime
Instructions
- Roast the poblano peppers over an open flame until charred, then cool, peel, and chop.
- In a large pot, heat a splash of oil over medium heat. Sauté onion and garlic until translucent.
- Add chicken breasts and roasted poblanos to the pot. Pour in chicken broth, cumin, and chili powder.
- Bring to a simmer, cover, and cook on low for 30 minutes.
- Remove chicken, shred it, and blend the soup until smooth. Stir in cream and lime juice.
- Return shredded chicken to the pot, mix well, and serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to three months.