Description
A creamy and comforting soup made with smoky roasted poblano peppers, tender chicken, and potatoes, perfect for a cozy meal.
Ingredients
Scale
- 4 Roasted poblano peppers
- 2 Boneless skinless chicken breasts
- 1 cup Heavy cream
- 4 cups Chicken broth
- 2 Baby gold potatoes, diced
- 1 White onion, chopped
- 2 Celery stalks, sliced
- 3 Garlic cloves, minced
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 tsp Ground cumin
- 1/2 tsp Red pepper flakes
- Fresh cilantro, for garnish
- Kosher salt & black pepper, to taste
Instructions
- Roast poblano peppers until charred; peel, seed, and chop.
- In a large pot, melt butter with olive oil and sauté onion, celery, and garlic until soft.
- Stir in cumin and red pepper flakes; cook until fragrant.
- Add chicken, potatoes, chopped poblanos, and chicken broth; simmer until chicken is cooked through.
- Remove chicken, shred it, then return to the pot.
- Stir in heavy cream and season with salt and pepper.
- Simmer gently for 5 more minutes and finish with fresh cilantro.
Notes
- For a spicier soup, add more red pepper flakes.
- Can substitute chicken with shredded rotisserie chicken for quicker preparation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg