Creamy Chicken Poblano Soup
Creamy poblano soup on the stove or pressure cooker turns out delicious! Low carb leftover chicken soup recipe made mild or spicy.
Servings: 6
Equipment
- 1 dutch oven
Ingredients
- 3 tbsp butter
- 2 c chicken precooked, shredded or diced
- 1 poblano peppers roasted and diced
- 1 onion diced
- 1 stalk celery diced
- 1 carrot peeled and diced
- 1/3 c corn kernels drained, fresh or frozen
- 1 c heavy cream
- 3 c chicken broth
- 1/2 tsp salt and pepper
- 1/2 tsp cumin
- 1 tbsp minced garlic
- 1/2 c cheese shredded, optional
- 1-2 radishes sliced, can be served on the top
Instructions
- Poblano Soup on stove - Melt butter in a saucepan. Add onions, carrots and celery, fry for 5 minutes, stirring with a spatula over low heat. After 5 minutes, pour in the broth and heavy whipping cream, mix.
- Next, add the cooked and shredded chicken and roasted poblano peppers. Then add corn, grated cheddar and minced garlic or garlic paste.
- Add salt and spices, mix and cook for 20 minutes with the lid on.Serve chicken poblano soup hot, sprinkled with fresh parsley or cilantro, and sliced radishes
- Instant Pot Poblano Soup - you would follow the same in step 1 but using the saute button. Then turn that off when softened, add other ingredients, close lid and steam valve and set to high pressure for 5 minutes with a quick release when done. Leave lid off and allow to sit and cool / thicken for 10 minutes before serving.
Video
Nutrition
Serving: 2oz | Calories: 337kcal | Carbohydrates: 8g | Protein: 12g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 787mg | Potassium: 272mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2734IU | Vitamin C: 19mg | Calcium: 117mg | Iron: 1mg