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Chicken Poblano Soup

A creamy and zesty soup featuring roasted poblanos and shredded chicken, perfect for weeknight dinners and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large poblanos, roasted and chopped
  • 1 lb chicken breast, cooked and shredded Leftover rotisserie chicken can be used
  • 1 medium onion, diced
  • 3 cloves garlic, minced Toasting adds depth of flavor
  • 4 cups chicken broth
  • 1 cup heavy cream Can substitute with coconut milk for a lighter version
  • 1 tsp cumin
  • to taste Salt and pepper
  • as needed Olive oil for sautéing
  • as needed Fresh cilantro for garnish Adds freshness and color

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Sauté diced onion and minced garlic until fragrant and translucent.
  3. Add the chopped poblanos and cooked chicken. Stir to combine.
  4. Pour in the chicken broth and bring to a simmer.
Cooking
  1. Add cumin, salt, and pepper. Simmer for about 10 minutes.
  2. Reduce heat and stir in the heavy cream. Let it heat through.
Serving
  1. Serve hot, garnished with fresh cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for about 3 months. Reheat on the stove over low heat.