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Chicken Poblano Soup
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Ingredients
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Step by step
Method
4 steps
- 1
Char 3 poblano peppers under the broiler or over a gas flame, turning every few minutes, until blistered and black in spots. Place them in a covered bowl for 10 minutes, peel away the loose skin, remove seeds, and chop.
- 2
Heat 1 tablespoon olive oil in a soup pot over medium. Cook 1 diced onion for 5–6 minutes until soft, then add 2 minced garlic cloves and the chopped poblanos for 1 minute. Stir in 1 teaspoon ground cumin.
- 3
Add 4 cups chicken broth and 1 pound boneless chicken thighs. Bring to a gentle simmer and cook 16–20 minutes, until the chicken reaches 165°F. Transfer it to a plate, rest 5 minutes, then shred.
- 4
Return the chicken to the pot with 1 cup corn and ½ cup cream. Warm 3–4 minutes without a hard boil. Taste for salt and lime juice, then serve with cilantro, avocado, or tortilla strips.