Chicken Poblano Soup
A comforting and delicious chicken poblano soup made with poblano peppers and tender chicken in a creamy broth in under 1 hour.
Ingredients
- 2 tablespoonsolive oil
- 2celery stalks, (diced)
- 2carrots, (peeled and diced)
- ½yellow onion, (diced)
- 3poblano peppers, (stemmed and diced)
- 4 clovesgarlic, (minced)
- 1 ½ teaspoonskosher salt, (plus more to taste)
- 1 teaspoonground cumin
- 1 teaspoondried oregano
- ½ teaspoonchili powder
- ¼ teaspoonfreshly ground black pepper
- 3 cupsshredded chicken
- 1can yellow corn, (drained and rinsed)
- 6 cupschicken broth
- 1 cupheavy cream
- 1 cupshredded cheddar cheese
- for serving: lime wedges, chopped cilantro
Directions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, and poblano peppers. Sauté for 10-12 minutes until the vegetables are tender.
- 2
Stir in the garlic and cook for an additional 30 seconds until fragrant.
- 3
Stir in the salt, cumin, oregano, chili powder, and black pepper. Cook for 5 more minutes.
- 4
Add the shredded chicken, corn, and broth. Stir, bring to a boil over high heat, reduce the heat to low, cover, and simmer for 15 minutes.
- 5
Add heavy cream and shredded cheese. Stir until the cheese has fully melted. Cover and cook for an additional 15 minutes.
- 6
Taste for salt and add more if needed. Serve in bowls and topped with lime juice and chopped cilantro.