Chicken Poblano Soup
This comforting Chicken Poblano Soup features a creamy, smoky broth loaded with tender shredded chicken, roasted poblano peppers, sweet corn, and hearty black beans.
Pin Share Print Servings: 6 cup
Calories: 380kcal
Cost: $15
Equipment
- 1 Dutch oven (Large pot)
- 1 Tongs (For roasting peppers)
Ingredients
- 1 lb chicken breast - Boneless skinless
- 3 large poblano peppers - Roasted and chopped
- 4 cups chicken broth - Low sodium
- 1 can black beans - 15oz, rinsed
- 1 cup corn - Frozen or fresh
- 1 cup heavy cream - Or half-and-half
- 1 onion - Diced
- 3 cloves garlic - Minced
- ½ teaspoon smoked paprika - Spice
- 1 teaspoon cumin - Ground
- 1 handful cilantro - Fresh, for garnish
Instructions
- Roast poblanos over flame or under broiler until charred. Steam, peel, and chop.
- Sauté onion and garlic in a large pot. Add spices.
- Add broth and raw chicken. Simmer 20 minutes until cooked. Shred chicken.
- Return chicken to pot. Add chopped poblanos, beans, and corn. Simmer 5 mins.
- Stir in heavy cream and heat through. Serve with cilantro and lime.
Notes
For the best flavor, roast the poblano peppers until the skins are charred and peel them before adding to the soup. This adds a smoky depth that canned peppers can't match.
Nutrition
Serving: 1.5cups | Calories: 380kcal (19%) | Carbohydrates: 25g (8%) | Protein: 28g (56%) | Fat: 20g (31%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 95mg (32%) | Sodium: 850mg (37%) | Potassium: 700mg (20%) | Fiber: 6g (25%) | Sugar: 4g (4%) | Vitamin A: 1500IU (30%) | Vitamin C: 60mg (73%) | Calcium: 100mg (10%) | Iron: 3mg (17%)