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–+ servings
Sabrina Hermes

Creamy Chicken Poblano Soup: A Flavorful Delight to Try!

Creamy Chicken Poblano Soup is a flavorful and hearty dish that combines tender chicken, roasted poblano peppers, and a rich creamy base, perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 poblano peppers roasted, peeled, and diced
  • 1 pound boneless skinless chicken breasts, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup corn fresh or frozen
  • 1 cup diced tomatoes canned or fresh
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Add the diced poblano peppers and chicken to the pot. Cook until the chicken is no longer pink, about 5-7 minutes.
  3. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let simmer for 15 minutes.
  4. Stir in the heavy cream, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper. Simmer for another 10 minutes, allowing the flavors to meld.
  5. Remove from heat and stir in the chopped cilantro and lime juice. Adjust seasoning if necessary.
  6. Serve hot, garnished with additional cilantro if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 8gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 600mgFiber: 2gSugar: 3g

Notes

  • For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper.
  • To make it lighter, substitute half of the heavy cream with low-fat milk or a dairy-free alternative.

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