Creamy Roasted Poblano & Chicken Soup Recipe: This 30-Minute Mexican Chicken Soup Will Not Disappoint by Donna John
After making this creamy beef taco soup recipe, I knew a creamy Mexican-inspired chicken soup was next on my list. This easy, creamy poblano and chicken soup recipe did not disappoint. With sweet corn, roasted poblanos, a touch of cream and ready in 30 minutes, this is one soup recipe that will be made over and over again. Next time I may add a jalapeno into the mix.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 3 - 4 cups shredded cooked chicken (I used chicken breasts)
- 3 poblano peppers, roasted, seeded and chopped (here's how to roast poblano peppers)
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 ears corn on the cob, kernels removed and ears discarded
- 2 cans (14 ounces each) chicken broth
- 2 cups water
- 1 tablespoon chicken bouillon granules or chicken bouillon cubes
- 1 teaspoon cumin
- 1 cup heavy cream
- shredded cheese
- chopped red onion
- tortilla chips
Here's how to make it:
Heat a little olive oil in a large pot. Cook the onions, corn and peppers for about 5 minutes. Add the garlic and cook 30 seconds.
Add the chicken broth, water and cumin. Season with salt and pepper.
Bring to a boil, reduce heat and simmer about 10 minutes.
Stir in the chicken and cook about 3 minutes more.
Pour in the cream. Gently simmer until it thickens up a bit, then season with salt and pepper.
Spoon into bowls and top with desired toppings.
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