Gluten-Free Chicken Poblano Soup Recipe
A delicious and hearty gluten-free chicken poblano soup that is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, roasted and diced
- 1 pound chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add the roasted and diced poblano peppers to the pot.
- Incorporate the shredded chicken and mix well.
- Pour in the chicken broth and add cumin, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, leave some seeds in the poblano peppers.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg