Description
A comforting and hearty soup featuring smoky poblano peppers, tender chicken, and vibrant toppings, perfect for a cozy evening.
Ingredients
Scale
- 4 poblano peppers, charred
- 1 lb chicken breasts or thighs
- 1 medium onion, chopped finely
- 3 cloves garlic, minced
- 1 can (14 oz) fire-roasted tomatoes
- 6 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Avocado, sliced
- Shredded cheese (Cotija or Monterey Jack)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Roast the poblano peppers under the broiler until charred, then steam, peel, and chop them.
- Heat oil in a large pot, sauté onion and garlic until soft.
- Add roasted poblano and spices, cooking for 1-2 minutes.
- Add chicken, broth, and tomatoes, bring to boil and simmer for 20-25 minutes.
- Shred the chicken and return it to the pot.
- Blend half of the soup until smooth and return to the pot.
- Fry or bake tortilla strips until crisp.
- Serve the soup topped with tortilla strips, avocado, cheese, cilantro, and lime.
Notes
For a creamy touch, add sour cream or Greek yogurt as a topping. Leftovers can be stored for up to three days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg