Description
A warm and comforting soup made with roasted poblano peppers, tender chicken, and a medley of fresh ingredients, perfect for chilly evenings.
Ingredients
Scale
- 2 large poblano peppers
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1/2 cup heavy cream
- Tortilla strips, for garnish
- Fresh cilantro, for garnish
- Avocado, sliced, for serving
- Lime wedges, for serving
Instructions
- Preheat your oven to 425°F (220°C). Arrange the poblano peppers on a baking sheet and roast for 15-20 minutes, turning them occasionally. Once they’re charred, remove them from the oven, let them cool, and then peel off the skins, deseeding and chopping them into bite-sized pieces.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes or until softened. Then, stir in the minced garlic and continue sautéing for another minute until fragrant.
- Add the chicken breasts to the pot. Season with salt, pepper, cumin, chili powder, and smoked paprika. Sear the chicken on both sides for about 3-4 minutes until lightly browned.
- Pour in the chicken broth and add the diced tomatoes, chopped roasted poblanos, corn, and black beans. Stir to combine and bring the mixture to a gentle boil.
- Lower the heat and allow the soup to simmer for about 20 minutes or until the chicken is cooked through.
- Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the heavy cream to the soup and let it heat through for a few minutes.
- Sample the soup and adjust the seasoning as needed by adding more salt, pepper, or spices to your liking.
- While the soup simmers, cut corn tortillas into strips and either pan-fry or bake until they are crispy.
Notes
Customize the heat by adjusting the spices. This soup freezes well, so consider making a larger batch to enjoy later.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: soup, chicken, tortilla, poblano, comfort food, Mexican
