Creamy Poblano Chicken Soup

Information Nutrition per serving
10 minutes prep 404kcal
40 minutes active 20g fat
Makes 4 servings 27g protein
Ingredients Method
3 boneless skinless chicken breasts 1. If you have a gas stove, turn a burner on high and place poblanos over the heat. Roast over fire until black blisters form on the skin (you can do this using your broiler as well).
2 fresh poblano peppers 2. Once the poblanos are thoroughly blackened, remove from heat. Use the back of your knife (or a clean dish towel) to scrape away skin, being careful not to remove the flesh.
1 small onion, halved then sliced thin 3. Slice poblanos into 1/2 inch slices, set aside in a medium sized bowl.
1 small can Rotel 4. Sautรฉ onions and sliced chili in 1 tablespoon butter in a medium sized soup pot until onions are translucent. Remove from heat, add to bowl with poblanos.
1 chili pepper, sliced thin 5. Cut chicken into 1 inch chunks and season with salt and pepper. Melt other tablespoon of butter in soup pot and cook chicken, in batches if necessary, until opaque.
2 cups vegetable stock 6. Add poblanos, onions, and chili. Top with Rotel, chicken stock, and cream of mushroom soup.
1 can cream of mushroom soup 7. Bring to a boil, then reduce heat to low. Cook for about an hour, then add cream. Let cook for another 5 minutes or until fully heated.
2 tablespoons butter 8. Serve with crumbled queso fresco, torn cilantro, and corn tortillas.
Queseo fresco, chopped cilantro, and tortillas for garnish

Serving Suggestions

  • Remove pips and seeds from the poblanos and chili to keep the heat low on the soup - the flesh is plenty spicy, the ribs and seeds will only add more heat (unless of course you like it that way!)
  • By omitting the stock, this soup can be turned into a great dip for parties

Variations

  • Can easily be made vegetarian by committing the chicken
  • Boost up the veggies with corn, potatoes, and additional peppers (go for mild varieties to keep the heat low)