Poblano Pepper Chicken Soup

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Place the Poblano peppers on a baking sheet and roast them in the oven for about 15-20 minutes, or until the skins are charred and blistered.

2. 2

   Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. This will make it easier to peel off the skins.

3. 3

   While the peppers are steaming, heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

4. 4

   Add the chicken breast to the pot and cook until it is browned on all sides, about 5-7 minutes.

5. 5

   Peel the skins off the Poblano peppers, remove the seeds, and chop them into small pieces.

6. 6

   Add the chopped Poblano peppers, chicken broth, and cumin to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is cooked through.

7. 7

   Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

8. 8

   Season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes to allow the flavors to meld.

9. 9

   Serve the soup hot, garnished with your choice of toppings such as chopped cilantro, avocado slices, or a squeeze of lime juice.