Description
A warm, comforting soup featuring tender chicken, roasted poblano peppers, and aromatic spices. Perfect for cozy evenings or when you need a flavorful, protein-packed meal. The gentle simmer and smoky peppers give this dish a unique depth that will keep you coming back for more.
Ingredients
Scale
- 1 lb (450 g) chicken breast, cut into chunks
- 3 poblano peppers, roasted and diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tsp (5 ml) cumin
- 6 cups (1.4 L) chicken broth
- Salt and pepper, to taste
- 1 tbsp (15 ml) vegetable oil or olive oil
Instructions
- Season and Sear: Season the chicken chunks with salt, pepper, and cumin. In a large soup pot, heat oil over medium-high heat. Sear the chicken until golden brown on all sides.
- Create the Broth: Remove the chicken from the pot and set aside. Add the chopped onion and minced garlic; sauté until fragrant and translucent. Pour in the chicken broth and bring it to a gentle boil.
- Return the Chicken: Add the chicken back into the pot. Lower the heat and let it simmer for about 20–30 minutes, or until the chicken is cooked through.
- Roast Poblanos: Meanwhile, roast the poblano peppers under a broiler or over an open flame until the skin blisters. Place them in a covered bowl for 10 minutes to steam. Peel off the charred skin, remove the seeds, and dice the peppers.
- Combine and Simmer: Stir the diced poblano peppers into the soup. Let everything simmer for an additional 5–10 minutes to allow flavors to meld.
- Taste and Adjust: Season with additional salt, pepper, or spices if desired.
- Serve and Enjoy: Ladle the soup into bowls and enjoy it hot. Garnish with fresh herbs, cheese, or a dollop of sour cream if you like.
Notes
- For extra creaminess, stir in a small amount of heavy cream or coconut milk.
- If you prefer a spicier kick, add diced jalapeños or a pinch of chili powder.
- Leftovers can be refrigerated in an airtight container for up to three days
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Chicken Poblano Soup, roasted peppers, spicy soup