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Chicken Poblano Soup

Chicken Poblano Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 poblano peppers, roasted, peeled, and chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 4 cups (32 fl oz) chicken broth
  • 1 cup frozen corn kernels
  • 1/2 tsp kosher salt
  • 2 cups shredded cooked chicken
  • 1/2 cup heavy cream
  • Juice of 1 lime
  • Tortilla strips, sliced avocado, and fresh cilantro, for serving

Method
 

  1. Broil the poblanos 6 inches from the heat, turning, until blackened all over, 8 to 10 minutes. Steam in a covered bowl 10 minutes, then peel, seed, and chop.
  2. Melt the butter in a Dutch oven over medium heat. Cook the onion until soft, about 4 minutes, then add the garlic and cumin and cook 1 minute.
  3. Pour in the broth, add the chopped poblanos, corn, and salt. Bring to a boil, then reduce heat and simmer 8 minutes.
  4. Stir in the shredded chicken and heavy cream and cook until heated through, about 3 minutes. Remove from heat and add the lime juice.
  5. Ladle into bowls and top with tortilla strips, avocado, and cilantro. Serve hot.

Notes

For the fastest meal, grab a rotisserie chicken and shred it while the peppers steam. If you like a thicker soup, blend a cup of the broth and corn mixture before adding the cream, then pour it back into the pot.