Ingredients
- 1 lb boneless chicken (breast or thighs)
- 2 poblano peppers
- 4 cloves garlic, minced
- 1 large onion, chopped
- 4 cups chicken broth
- 1 cup cream (or dairy-free alternative)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Fresh cilantro, for garnish
- Lime juice, to taste
- Optional: corn or diced tomatoes
Instructions
- Roast poblano peppers under the broiler until the skin blackens, then cover in a bowl to steam.
- Peel and chop the cooled poblanos finely.
- In a large pot, heat olive oil over medium heat. Sauté chopped onions until translucent, about 5 minutes.
- Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the chicken, cooking until no longer pink. Break it apart with a wooden spoon.
- Add roasted poblanos, cumin, and smoked paprika to the pot.
- Pour in chicken broth and bring to a simmer. Cover and cook for 20-25 minutes.
- Stir in cream and adjust salt and pepper to taste.
- Garnish with fresh cilantro and squeeze lime juice before serving.
- Serve hot with crusty bread on the side.
Notes
For a vegetarian option, substitute chicken with jackfruit or chickpeas and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free