Description
A warm, mildly spicy soup blending shredded chicken, roasted poblano peppers, corn, and beans in a creamy broth — perfect for cozy dinners.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 large poblano peppers
- 2 boneless skinless chicken breasts (about 1 lb / 450 g)
- 4 cups (960 ml) low‑sodium chicken broth
- 1 cup (240 ml) water
- 1 can (15 oz / 425 g) corn kernels, drained
- 1 can (15 oz / 425 g) black beans, drained and rinsed (optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- ½ cup (120 ml) heavy cream or sour cream (for a lighter version, use half‑and‑half or milk)
- Juice of 1 lime
- Chopped fresh cilantro and lime wedges, for garnish
Instructions
- Preheat your oven’s broiler (or grill) to high. Place the poblano peppers on a baking sheet and broil, turning occasionally, until charred and blistered on all sides (about 8–10 minutes). Remove and transfer to a bowl; cover with plastic wrap or a lid and let steam for 10 minutes. Then peel off the skins, remove stems and seeds, and roughly chop the peppers.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook 1 more minute until fragrant.
- Add the raw chicken breasts to the pot, then pour in the chicken broth and water. Bring to a boil, reduce heat to a simmer, cover, and let cook until chicken is cooked through, about 15 minutes.
- Remove the chicken breasts, shred them with two forks, then return the shredded chicken to the pot.
- Stir in the chopped roasted poblano peppers, corn, (optional) black beans, ground cumin, dried oregano, salt and pepper. Simmer uncovered for 5–10 minutes, allowing flavors to meld.
- Reduce heat to low and stir in the heavy cream (or sour cream), then add the fresh lime juice. Taste and adjust seasoning as needed.
- Ladle soup into bowls and garnish with chopped cilantro and additional lime wedges if desired. Serve warm.
Notes
- For more heat, leave some of the poblano seeds in or add a diced jalapeño when sautéing the onion.
- You can substitute shredded rotisserie chicken instead of cooking raw chicken breasts to save time; just add it when you put in the poblano peppers.
- For a lighter soup, use low‑fat milk or half‑and‑half instead of heavy cream.
- Freezes well — omit cream if you plan to freeze, and add cream when reheating for best texture.
- Serve with warm tortillas or crusty bread for a heartier meal, and top with avocado slices or shredded cheese for extra richness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
