Chicken Poblano Soup
Chicken Poblano Soup has smoky roasted poblanos, southwest spices, sweet corn, and chicken. Simple to make and ready in under 40 minutes.
Servings: 4 servings
Ingredients
- 3 poblano peppers
- 4 tablespoons butter
- 1 small yellow onion sliced
- 2 ribs of celery diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup flour
- 5 cups low sodium chicken broth
- 1 ½ cups corn kernels fresh or frozen
- 4 cups shredded chicken like from a rotisserie chicken
- Juice of 1 lime
- Handful cilantro chopped
- Garnish: tortilla strips, radish, cilantro, jalapeno, cheese
Instructions
- Char the poblano peppers over a gas burner turning often, or under a broiler on a lined baking sheet turning once, and cook until the skin is completely black and blistered.
- Quickly place the hot peppers in a bowl covered with plastic wrap or a tight fitting lid to steam and cool.
- Remove the burnt skin by rubbing it off with a paper towel. Discard the seeds and membrane, and chop the flesh of the pepper into a small dice.
- Heat the butter in a Dutch oven over medium heat. Add the onion, celery, bell pepper and saute about 5 minutes, or until they have softened. Add the garlic and spices and cook for another 30 seconds. Stir in flour, cook for about 2 minutes.
- Whisk in the broth and bring to a boil, add the chopped poblanos, corn, chicken, lime juice and cilantro. Simmer until heated through. Taste and adjust seasoning.
- Serve bowls of soup garnished with tortilla strips, radish, cilantro, jalapeno and cheese, if desired.
Notes
Store leftovers in the fridge for up to 5 days, or frozen for up to 3 months. Reheat gently in a pan on the stove or in the microwave.
Nutrition
Calories: 539kcal | Carbohydrates: 29g | Protein: 51g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 174mg | Sodium: 1423mg | Potassium: 648mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1806IU | Vitamin C: 114mg | Calcium: 51mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
