Description
A comforting and creamy Mexican-inspired chicken soup made with roasted poblano peppers, tender chicken, and a rich, smoky broth that feels warm and satisfying.
Ingredients
- 2 tablespoons butter or oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and chopped
- 2 cups cooked chicken, shredded or diced
- 3 cups chicken broth
- 1 cup heavy cream or Mexican crema
- 1 tablespoon all-purpose flour
- Salt, to taste
- Black pepper, to taste
- Optional toppings: fresh cilantro, tortilla strips, extra cream
Instructions
- Roast poblano peppers over an open flame or under a broiler until skins are blistered. Cover to steam, then peel, seed, and chop.
- In a large pot, melt butter or heat oil over medium heat.
- Add diced onion and sauté until soft and translucent.
- Add garlic and cook briefly until fragrant.
- Stir in flour and cook for about 1 minute to remove raw flour taste.
- Slowly pour in chicken broth, stirring constantly until smooth and slightly thickened.
- Add chopped poblano peppers and cooked chicken.
- Simmer for about 10 minutes to blend flavors.
- Lower heat and stir in cream, seasoning with salt and black pepper.
- Heat gently without boiling, adjust seasoning, and serve with desired toppings.
Notes
- Do not boil after adding cream to prevent curdling.
- Soup can be partially or fully blended for a smoother texture.
- Poblano peppers add flavor with very mild heat.
- Add extra broth if soup thickens while reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
