Creamy Chicken Poblano Pepper Soup

Here’s a delicious recipe for Creamy Chicken Poblano Pepper Soup that’s flavorful and comforting!

Creamy Chicken Poblano Pepper Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2-3 poblano peppers, roasted, peeled, and diced (or use canned)
• 1 lb boneless, skinless chicken breasts (or thighs)
• 4 cups chicken broth
• 1 cup corn (fresh, frozen, or canned)
• 1 cup heavy cream (or coconut milk for a lighter version)
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Sauté the Aromatics:
   • In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent (about 5 minutes). Stir in the minced garlic and cook for another minute.
2. Add Poblano Peppers:
   • Add the roasted and diced poblano peppers to the pot. Stir to combine.
3. Cook the Chicken:
   • Add the chicken breasts to the pot along with the chicken broth. Bring to a simmer and cook for about 15-20 minutes, or until the chicken is cooked through.
4. Shred the Chicken:
   • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Add Remaining Ingredients:
   • Stir in the corn, heavy cream, cumin, smoked paprika, and season with salt and pepper. Let the soup simmer for another 5-10 minutes to allow the flavors to meld.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the soup.

Tips:

• For extra heat, you can add a diced jalapeño or a pinch of cayenne pepper.
• This soup can be made ahead and stored in the refrigerator for a few days. Just reheat before serving.

Enjoy your creamy chicken poblano pepper soup!