If you're craving a comforting bowl of soup that packs a flavorful punch, look no further than this Easy Chicken Poblano Soup! Bursting with vibrant Mexican flavors, this dish combines tender chicken, smoky poblano peppers, and a creamy finish that will warm your soul. Perfect for a quick weeknight dinner or a cozy weekend meal, this recipe is not only simple to prepare but also sure to impress your family and friends. With just 35 minutes from prep to table, you’ll want to keep this delightful soup in your regular rotation. Ready to dive into a bowl of deliciousness? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound chicken breast, diced
- 2 poblano peppers, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1/2 cup heavy cream
Instructions
- Begin by preparing all your ingredients. Dice the chicken breast into bite-sized pieces, chop the poblano peppers, dice the onion, and mince the garlic. If using fresh corn, cut the kernels off the cob.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once hot, add the diced chicken breast. Season with salt and pepper, and cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the diced onion and chopped poblano peppers. Sauté for about 3-4 minutes until the onions are translucent and the peppers have softened.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Return the cooked chicken to the pot. Stir in the cumin and chili powder, mixing well to coat the chicken and vegetables with the spices.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
- Add the corn to the pot and stir to combine. Let the soup simmer for another 5 minutes.
- Finally, stir in the heavy cream, mixing thoroughly. Allow the soup to heat through for an additional 2-3 minutes, then taste and adjust seasoning with salt and pepper as needed.
- Once done, remove the pot from heat. Serve the soup hot, garnished with your choice of toppings such as fresh cilantro, avocado, or tortilla strips, if desired.
Tips
- Prep Ahead: To save time, you can chop the vegetables and dice the chicken ahead of time. Store them in the refrigerator so they’re ready to go when you are!
- Customize the Heat: If you prefer a spicier soup, consider adding diced jalapeños or a pinch of cayenne pepper. For a milder flavor, you can remove the seeds from the poblano peppers.
- Use Fresh Corn: If you have access to fresh corn, it adds a sweet crunch that elevates the soup. Just cut the kernels off the cob and toss them in during the last few minutes of cooking.
- Garnish Creatively: Elevate your soup with garnishes like fresh cilantro, avocado slices, or crispy tortilla strips for added texture and flavor.
- Make it Ahead: This soup keeps well in the fridge for a few days, so consider making a double batch for easy lunches throughout the week. Just reheat and enjoy!
- Adjust Consistency: If you prefer a thicker soup, you can blend a portion of it before adding the cream. This will give you a creamy texture without needing too much heavy cream.
- Experiment with Proteins: Feel free to substitute the chicken with cooked shredded beef or even a plant-based protein for a delicious twist on this classic recipe.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 30g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 95mg
