Description
This Creamy Chicken Poblano Soup is a flavorful and comforting dish featuring tender chicken, roasted poblano peppers, and a creamy broth infused with smoky spices and fresh cilantro. Perfect for a cozy meal, the soup combines savory spices with the fresh zest of lime and optional garnishes like shredded cheese and avocado slices for added richness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and diced
- 1 pound boneless, skinless chicken breasts, cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup cilantro, chopped
- Juice of 1 lime
Optional Garnishes
- Shredded cheese
- Avocado slices
Instructions
- Heat the Olive Oil: Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes until translucent.
- Sauté Garlic: Add the minced garlic and cook for an additional minute until fragrant, stirring frequently to prevent burning.
- Add Poblano Peppers: Incorporate the diced poblano peppers into the pot and sauté for another 3-4 minutes until they become slightly tender.
- Cook Chicken With Spices: Add the cubed chicken breasts to the pot, seasoning them with salt, pepper, ground cumin, and smoked paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
- Add Broth and Simmer: Pour in the chicken broth, bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes to meld flavors and cook chicken through.
- Add Corn and Cream: Stir in the corn kernels and heavy cream, mixing well to combine. Allow the soup to simmer for an additional 5 minutes for creaminess and warmth.
- Finish With Fresh Flavors: Remove the pot from heat and stir in the chopped cilantro and lime juice for a fresh, zesty flavor.
- Adjust Seasoning: Taste the soup and adjust seasoning with more salt, pepper, or lime juice if desired.
- Serve: Serve hot, garnished with shredded cheese and avocado slices if you choose. Enjoy!
Notes
- Roasting the poblano peppers enhances their flavor and adds a smoky depth to the soup.
- If you prefer a spicier soup, leave some of the pepper seeds in or add a pinch of cayenne pepper.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Freezing is not recommended due to the cream content, which may separate upon thawing.
