Chicken Poblano Soup

Ingredients

• 2 tablespoons olive oil
• 2 celery stalks, (diced)
• 2 carrots, (peeled and diced)
• ½ yellow onion, (diced)
• 3 poblano peppers, (stemmed and diced)
• 4 cloves garlic, (minced)
• 1 ½ teaspoons kosher salt, (plus more to taste)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• ¼ teaspoon freshly ground black pepper
• 3 cups shredded chicken
• 1 (15-ounce) can yellow corn, (drained and rinsed)
• 6 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• For serving: lime wedges, chopped cilantro

Steps

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, and poblano peppers. Sauté for 10-12 minutes until the vegetables are tender.

2. 2

   Stir in the garlic and cook for an additional 30 seconds until fragrant.

3. 3

   Stir in the salt, cumin, oregano, chili powder, and black pepper. Cook for 5 more minutes.

4. 4

   Add the shredded chicken, corn, and broth. Stir, bring to a boil over high heat, reduce the heat to low, cover, and simmer for 15 minutes.

5. 5

   Add heavy cream and shredded cheese. Stir until the cheese has fully melted. Cover and cook for an additional 15 minutes.

6. 6

   Taste for salt and add more if needed. Serve in bowls and topped with lime juice and chopped cilantro.