Description
A comforting, smoky, and velvety one-pot soup featuring roasted poblano peppers, tender shredded chicken, and a hint of lime. This easy weeknight dinner balances rich flavors with wholesome ingredients.
Ingredients
Scale
- 4–5 medium poblano peppers
- 2 large boneless, skinless chicken breasts
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 cup heavy cream
- Juice of 1 lime
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Roast whole poblano peppers on a baking sheet for 20-25 minutes until blistered and charred. Place in a bowl, cover with plastic wrap for 10 minutes, then peel, seed, and chop the peppers.
- Heat olive oil in a large pot over medium heat. Sauté diced onion for 5-7 minutes until soft, then add minced garlic and cook for 1 minute until fragrant.
- Add chopped roasted poblanos, diced tomatoes, cumin, and oregano to the pot. Cook for 2-3 minutes to bloom the spices.
- Pour in chicken broth and add whole chicken breasts. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until chicken reaches 165°F (74°C).
- Remove chicken from pot and shred using two forks. Set aside.
- Using an immersion blender, blend about half of the soup directly in the pot until smooth to create a creamy base.
- Return shredded chicken to the pot. Stir in heavy cream and lime juice. Season with salt and pepper to taste.
- Simmer on low for 5 minutes to meld flavors. Ladle into bowls and garnish with fresh cilantro and lime slices.
Notes
Roasting the peppers is essential for smoky flavor. Wear gloves when handling peppers if you have sensitive skin. Add lime juice at the end to preserve brightness. If freezing, omit cream and add fresh upon reheating to prevent separation. Do not boil vigorously after adding cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with garnish
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 15
- Fiber: 3
- Protein: 28
Keywords: chicken soup, poblano pepper, creamy soup, one pot meal, comfort food, Mexican cuisine, winter dinner, easy recipe