Chicken Salad Chick Chicken Poblano Soup Recipe

Chicken Poblano Soup is a delicious and comforting dish that combines the flavors of tender chicken, roasted poblano peppers, and creamy broth. This recipe is perfect for a cozy night in or as a starter for a Mexican-inspired meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 poblano peppers
• 1 onion, diced
• 2 cloves of garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)

Instructions: How to Cook Chicken Salad Chick Chicken Poblano Soup

1. Preheat the broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered. Remove from the oven and let cool. Peel off the skin, remove the seeds, and chop the peppers.
2. Season the chicken breasts with salt, pepper, cumin, and chili powder. In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
3. In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
4. Pour in the chicken broth and bring to a simmer. Add the chopped poblano peppers and return the chicken breasts to the pot. Simmer for 15-20 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Stir in the heavy cream and season with additional salt and pepper if needed. Simmer for another 5 minutes to heat through.
7. Serve the Chicken Poblano Soup hot, garnished with fresh cilantro. Enjoy!