Made with AI
Poblano Pepper Chicken Soup
40 min 190 kcal per serving Medium
Ingredients
4 Servings
- chicken breast1 pound
- Poblano peppers2 large
- onion1 large
- garlic2 cloves
- chicken broth4 cups
- olive oil1 tablespoon
- cumin1 teaspoon
- saltto taste
- pepperto taste
Instructions
- 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
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
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
Add the chicken breast to the pot and cook until it is browned on all sides, about 5-7 minutes.
- 5
Peel the skins off the Poblano peppers, remove the seeds, and chop them into small pieces.
- 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
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- 8
