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Creamy Chicken Poblano Pepper Soup π²πΆοΈ:
Ingredients:
2 tbsp olive oil
1 onion, diced
3 poblano peppers, roasted, peeled, and chopped
2 garlic cloves, minced
3 cups cooked, shredded chicken
4 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
1 tsp cumin
1/2 tsp chili powder
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
Instructions:
1οΈβ£ In a large pot, heat olive oil over medium heat. SautΓ© onions until soft, about 5 minutes. Add garlic and cook for 1 minute.
2οΈβ£ Stir in chopped poblano peppers, cumin, chili powder, salt, and pepper.
3οΈβ£ Add chicken broth and bring to a simmer. Stir in shredded chicken and simmer for 10 minutes.
4οΈβ£ Lower heat and stir in heavy cream and sour cream. Cook until the soup is creamy and heated through, but donβt boil.
5οΈβ£ Garnish with fresh cilantro before serving, if desired.
Notes:
For a thicker soup, blend half of the mixture before adding the creams.
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: ~300 kcal per serving | Servings: 4-6