Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 roasted poblano peppers, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 6 cups chicken or vegetable broth
- 1 cup diced tomatoes
- 1 cup corn
- 1 cup cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup fresh cilantro, chopped
- salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, sauté until translucent.
- Stir in the roasted poblano peppers, cumin, and smoked paprika, cooking for another minute.
- Add the broth, diced tomatoes, corn, and shredded chicken. Bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Stir in the cheese until melted and season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- For a vegetarian option, omit the chicken and use vegetable broth.
- Feel free to add beans for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg