Chicken Poblano Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Ladle
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 poblano peppers roasted and diced
- 1 pound boneless, skinless chicken breasts cubed
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn kernels
- 1/4 cup heavy cream
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in the roasted poblano peppers and cubed chicken, cooking until the chicken is browned.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add ground cumin, salt, and black pepper, stirring well to combine.
- Stir in the corn kernels and continue to simmer for 15-20 minutes until the chicken is cooked through.
- Reduce heat and stir in the heavy cream.
- Allow the soup to rest for 5 minutes off the heat.
- Serve hot, garnished with chopped cilantro.
Notes
For an extra depth of flavor, consider roasting the poblano peppers directly over a flame until charred, then peel and dice them before adding to the soup. Additionally, using a dash of smoked paprika can enhance the smoky flavor profile of the dish. If you prefer a thicker consistency, mash some of the soup ingredients with a fork or blend a small portion before serving.
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