Chicken Poblano Soup
Chicken Poblano Soup is a delightful and comforting dish that combines the richness of chicken with the smoky flavor of roasted poblano peppers. This soup isn't only nourishing but also bursting with bold Mexican-inspired seasonings.
Equipment
- large pot or Dutch oven
- Bowl for steaming peppers
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 large poblano peppers Roasted and chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- to taste Salt and black pepper
- for garnish Chopped cilantro Optional
Instructions
- Start by roasting the poblano peppers over an open flame or under the broiler, turning occasionally, until charred on all sides.
- Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. Peel, seed, and chop the peppers.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant. Add the chopped, roasted poblano peppers, diced chicken, chicken broth, diced tomatoes, cumin, and oregano.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the chicken is cooked through and the flavors have melded.
- To serve, ladle the hot soup into bowls and garnish with fresh chopped cilantro, if desired.
Notes
This Chicken Poblano Soup is best enjoyed with a side of warm corn tortillas or crusty bread, making it a satisfying and comforting meal.