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Chicken Poblano Soup

A creamy, flavorful soup with roasted poblano peppers and tender chicken, perfect for a warm and comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 pieces poblano peppers Roasted until charred and tender
  • 1 medium onion, chopped Sautéed in the pot
  • 3 cloves garlic, minced Sautéed along with the onion
  • 2 cups chicken broth Can substitute with vegetable broth for a vegetarian option
  • 1 pound chicken, cooked and shredded Use frozen chicken if desired
  • to taste salt and pepper Adjust seasoning according to preference

Method
 

Preparation
  1. Roast poblano peppers until charred and tender. Once cool, peel and chop them.
  2. In a large pot, sauté chopped onion and minced garlic until fragrant.
  3. Add the shredded chicken and chicken broth to the pot.
  4. Stir in the roasted poblano peppers and let the mixture simmer until the chicken is completely cooked through.
  5. Blend the soup until creamy and add salt and pepper to taste.

Notes

Top the soup with fresh cilantro and a squeeze of lime for enhanced flavor. Serve with tortilla strips or crusty bread for a hearty meal.