Cooked - Chicken Poblano Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Poblano Soup

6.0

2 tablespoons butter

2 celery stalks, diced

2 carrots, peeled and diced

½ yellow onion, diced

4 poblano peppers, ROASTED, stemmed and diced

4 cloves garlic, minced

1 ½ teaspoons kosher salt, plus more to taste

½ teaspoon MSG

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon chili powder

¼ teaspoon freshly ground black pepper

3 cups shredded chicken

1 can black beans

1 (15-ounce) can yellow corn, drained and rinsed (seems like a lot?) (or frozen)

6 cups chicken broth (seems like a lot?)

1 cup heavy cream (seems like a lot?)

1 cup shredded cheddar cheese

2 tsp fresh lime juice

For serving: lime wedges, chopped cilantro

Heat the butter in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, and poblano peppers. Sauté for 10-12 minutes until the vegetables are tender. During the last 5 minutes, add the garlic (in its own spot and cooked for 30 seconds) and spices.
Stir in the salt, cumin, oregano, chili powder, and black pepper. Cook for 5 more minutes.
Add the shredded chicken, corn, and broth, and MSG. Stir, bring to a boil over high heat, reduce the heat to low, cover, and simmer for 15 minutes.
Add heavy cream and shredded cheese. Stir until the cheese has fully melted. Cover and cook for an additional 15 minutes.
Taste for salt and add more if needed. Serve in bowls and topped with lime juice and chopped cilantro.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 16 weeks ago

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