Description
A heartwarming soup filled with tender chicken, roasted poblano peppers, and topped with melted cheese—a perfect cozy dish for chilly nights.
Ingredients
Scale
- 1 pound chicken breast
- 2 poblano peppers
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Tortilla chips (for crunch)
- Homemade corn tortillas
- Salt and pepper to taste
- Chicken broth or water
- Optional toppings: sour cream, cilantro
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Cool, peel, and chop.
- Cook the chicken in a pot with chicken broth (or water) until fully cooked, about 20 minutes. Shred using two forks.
- Combine the chopped roasted peppers and shredded chicken in a large pot.
- Melt the shredded cheese into the mixture.
- Season with salt and pepper to taste.
- Assemble the soup in bowls, topping with tortilla chips and warm corn tortillas.
- Garnish with optional sour cream or fresh cilantro.
Notes
Make-ahead friendly; stores in the fridge for up to three days. Customize with jalapeños for spice or beans for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg