Description
This creamy chicken soup is packed with flavor from roasted poblanos and spices.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 poblano peppers, roasted and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup corn
- 1 cup heavy cream
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add diced poblano peppers and cook for another 5 minutes.
- Stir in shredded chicken, corn, and cumin.
- Pour in chicken broth and bring to a simmer.
- Reduce heat and add heavy cream.
- Season with salt and pepper.
- Serve hot and garnish with cilantro.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Add more spices for extra heat if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg