Description
A quick and comforting chicken poblano soup that can be made in just 30 minutes, perfect for a cozy dinner.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 poblano peppers, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup corn (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat.
- Add the diced chicken and cook until browned.
- Stir in the chopped poblano peppers, onion, and garlic; sauté until softened.
- Add the chicken broth, diced tomatoes, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- If using, add corn and cook for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, leave the seeds in the poblano peppers.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like zucchini or carrots for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg