Description
A rich, velvety weeknight soup featuring roasted poblano peppers and tender chicken, ready in under 30 minutes for a comforting and flavorful meal.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized chunks
- 3–4 medium poblano peppers
- 1 large yellow onion, diced
- 4 cloves fresh garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper and roast whole poblano peppers for 15-20 minutes until blistered and blackened.
- Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds and stems, and chop flesh into rough chunks.
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté diced onion with a pinch of salt for 3-4 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add chicken chunks to the pot and cook for 3-4 minutes until browned on the outside. Season with cumin and smoked paprika.
- Pour in chicken broth, scraping up browned bits from the bottom. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes until chicken is cooked through.
- Remove pot from heat. Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and roasted poblano chunks. Heat gently for 1-2 minutes until warmed through, but do not boil.
- Serve immediately garnished with fresh cilantro and lime wedges.
Notes
Roasting the poblanos is crucial for developing the signature smoky flavor. If using a countertop blender, blend in batches and vent the lid to prevent steam buildup. Dairy-free option: substitute heavy cream with coconut cream. For a lighter version, use half-and-half or Greek yogurt added off the heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 8
- Fiber: 2
- Protein: 28
Keywords: chicken soup, poblano pepper, creamy soup, weeknight dinner, easy recipe, comfort food, gluten-free, keto-friendly