Ingredients
Scale
- 4 cups chicken broth
- 1 pound chicken breast, cooked and shredded
- 2 poblano peppers, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 slices turkey bacon, cooked and crumbled
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, and sauté until translucent.
- Stir in the diced poblano peppers and cook until they start to soften.
- Add shredded chicken, turkey bacon, chicken broth, smoked paprika, and cumin.
- Bring to a simmer and cook for 20 minutes.
- Season with salt and pepper to taste. Serve warm.
Notes
- This soup can be made ahead and tastes even better the next day.
- Adjust the spiciness by adding more or fewer poblano peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Chicken Poblano Soup, Comfort Food, Easy Recipes