here we go with another simple and flavorful soup recipe!!
Time: 45 minutes
Serves: two large bowls of soup
1 chicken breast
1 carton low sodium chicken broth
1 poblano pepper
2 hatch or green Chile peppers
5 garlic cloves
1/2 of a medium white onion
1 teaspoon dried oregano
salt + pepper to taste
1 cup cilantro
2 tablespoons heavy cream or sour cream
1 tablespoon butter
For serving: white rice, more cilantro, jalapeño slices, lime wedges, sour cream
Start off with prep: cut the stems off of your peppers and then remove the seeds. Cut them into 1-2 inch rings. Cut your half of an onion in half (so it’s two 1/4 pieces) Cut the chicken into 1-2 inch chunks.
Add the peppers, chicken, onion, and garlic cloves into your soup pot. Add enough chicken broth to just cover the tops. Add a pinch of salt, fresh ground pepper, and the dried oregano. Bring this to a simmer and cover for 20 minutes, stirring occasionally.
After 20 minutes, remove the chicken and set aside. Add cilantro into the soup pot with the peppers. Use an immersion blender to blend until smooth - alternatively you can add everything to a blender and blend, then transfer back to the pot.
Keep the heat on low. Shred the chicken and add it back to the pot. Add in the frozen corn, beans, heavy cream, and butter and stir it all together. Let it just barely simmer for 5 minutes and then you’re ready to serve!
Add to bowls and enjoy.