Creamy Smoky Chicken Poblano Soup
A comforting bowl of creamy soup blending rich chicken with smoky poblano peppers, perfect for colder months.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use halal-friendly chicken
- 2 medium poblano peppers, diced Adds smokiness
- 1 medium onion, chopped Provides sweetness and depth
- 4 cloves garlic, minced Enhances flavor
- 4 cups chicken broth Halal-certified
- 1 cup heavy cream Can use a dairy-free alternative
- 1 teaspoon smoked paprika Adds smoky flavor
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil For sautéing
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
Preparation
- Start by dicing your poblano peppers, chopping the onion, and shredding the cooked chicken. Having everything ready to go will make your cooking process seamless.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and diced poblano peppers, and cook for another 3-4 minutes until the peppers soften.
- Sprinkle in the smoked paprika and cumin, stirring well to coat the vegetables. Allow this mixture to cook for about 1 minute, as the spices release their aromas.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes to meld the flavors together.
- Stir in the heavy cream and the shredded chicken, mixing well. Allow the soup to gently heat through for about 5 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with a sprinkle of fresh cilantro and a wedge of lime, if desired.
Notes
If you're lactose intolerant or vegan, swap the heavy cream for coconut milk or a plant-based cream. You can also replace chicken with chickpeas for a vegetarian option. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup for up to 2 months. Reheat on the stovetop over low heat, stirring occasionally.