Description
A flavorful and hearty chicken poblano soup that combines tender chicken, roasted poblano peppers, and spices.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 poblano peppers, roasted and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup corn (fresh or frozen)
- 1/2 cup cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add roasted poblano peppers and cook for another 2 minutes.
- Stir in the shredded chicken, cumin, chili powder, salt, and pepper.
- Add chicken broth and diced tomatoes, bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Add corn and cilantro, cook for an additional 5 minutes.
- Serve hot and enjoy.
Notes
- Adjust spices according to your taste.
- Can be topped with avocado or cheese.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Chicken Poblano Soup, Chicken Soup, Mexican Soup