Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 poblano peppers, roasted, peeled, seeded, and chopped
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 (15-ounce) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 6 corn tortillas, cut into strips and fried until crispy (optional)
- Avocado, shredded cheese, and sour cream for garnish (optional)
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Step 2: Add chicken to the pot and cook until browned on all sides. Stir in poblano peppers, crushed tomatoes, chicken broth, diced tomatoes, cumin, chili powder, and cayenne pepper (if using). Season with salt and pepper.
- Step 3: Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through and flavors have melded.
- Step 4: Using an immersion blender (or carefully transferring soup in batches to a regular blender), partially puree the soup to your desired consistency. Leave some chunks of chicken and vegetables for texture.
- Step 5: Serve hot, garnished with fried tortilla strips, avocado, shredded cheese, and sour cream, if desired.
Notes
- Leftovers store beautifully in the refrigerator for up to 3 days, making for a quick and delicious weeknight meal.
- Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to maintain a smooth consistency.
- For a heartier meal, serve with a side of crusty bread for dipping into the flavorful soup.
- Roasting the poblanos beforehand mellows their flavor and adds a smoky depth; don't skip this step for the best results!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American