Ingredients
Scale
- 2 cups cooked shredded chicken
- 3 poblano peppers, roasted and diced
- 1 cup diced onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
Instructions
- In a large pot, sauté the onions and garlic until translucent.
- Add the roasted poblano peppers, cooked chicken, broth, cumin, and chili powder. Bring to a boil.
- Reduce heat and stir in the heavy cream.
- Season with salt and let simmer for 15 minutes.
- Serve hot, garnished with additional roasted poblano if desired.
Notes
- For extra flavor, add lime juice just before serving.
- Optional toppings include avocado and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg