High-Protein Chicken Poblano Soup: Easy & Creamy (Print Version)
High-Protein Chicken Poblano Soup is a creamy, flavorful meal packed with lean protein. Quick to prepare, this easy recipe features tender chicken and mild poblano peppers.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ Aromatic Foundation & Southwestern Spice
01 -
1 tbsp olive oil
02 -
1/2 large yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 tsp ground cumin
05 -
1 tsp chili powder
06 -
1/2 tsp dried oregano
07 -
1/2 tsp salt, or to taste
08 -
1/4 tsp black pepper, or to taste
→ Hearty Protein & Poblano Core
09 -
1 lb boneless, skinless chicken breasts
10 -
2 large poblano peppers, seeded and diced
11 -
4 cups low-sodium chicken broth
12 -
1 (4 oz) can diced green chiles, undrained
→ Creamy & Zesty Finish
13 -
4 oz light cream cheese, softened
14 -
1/2 cup plain 0% fat Greek yogurt
15 -
2 tbsp fresh lime juice
16 -
1/4 cup fresh cilantro, chopped, for garnish
# Instructions:
01 -
Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 large yellow onion and cook for 3-4 minutes until softened. Stir in 3 cloves minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant, building the flavor base for your Easy Creamy High-Protein Chicken Poblano Soup.
02 -
Add 1 lb boneless, skinless chicken breasts and 2 large poblano peppers (seeded and diced) to the pot. Cook, stirring occasionally, for 5-7 minutes until the chicken is lightly browned on all sides and the poblanos begin to soften.
03 -
Pour in 4 cups low-sodium chicken broth and add 1 (4 oz) can diced green chiles (undrained). Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the chicken is cooked through.
04 -
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stirring it into the simmering poblano broth.
05 -
Reduce the heat to low. Add 4 oz softened light cream cheese and 1/2 cup plain 0% fat Greek yogurt to the soup. Stir continuously until the cream cheese and yogurt are fully melted and incorporated, creating a smooth, creamy texture for your Easy Creamy High-Protein Chicken Poblano Soup.
06 -
Stir in 2 tbsp fresh lime juice. Taste the Easy Creamy High-Protein Chicken Poblano Soup and adjust salt and pepper as needed. Ladle into bowls and garnish generously with 1/4 cup fresh chopped cilantro before serving warm.
# Notes:
01 -
For a spicier kick, leave some seeds in the poblano peppers or add a pinch of cayenne pepper with the other spices.
02 -
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
Serve this hearty soup with warm tortillas, a sprinkle of shredded Monterey Jack cheese, or a dollop of extra Greek yogurt for added richness.
04 -
To further boost protein, consider adding a can of drained and rinsed cannellini beans or chickpeas during the last 10 minutes of simmering.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 332 kcal
Total Fat: 10 g
Total Carbohydrate: 15 g
Protein: 45 g