When the weather cools and your craving for a warm, comforting bowl kicks in, there’s nothing quite like a dish that blends creamy, citrusy, and mildly spicy flavors. Enter: the Zesty Lime Chicken Tenderloin and Poblano Soup – a hearty meal that brings together the richness of cream and the freshness of lime, balanced with the subtle smokiness of roasted poblanos.

A Flavorful Fusion

This soup is not just another chicken dish. It’s a celebration of vibrant flavors with a unique twist. The combination of tender shredded chicken, aromatic garlic and onions, and roasted poblano peppers adds depth and character. The squeeze of lime juice lifts the dish with a tangy brightness that complements the spices, making each spoonful a delightful experience.

Ingredients You’ll Need

For those ready to embark on this culinary journey, here’s a rundown of the ingredients:

2 tbsp olive oil
1 onion, diced
3 roasted poblano peppers, peeled and chopped
2 garlic cloves, minced
3 cups cooked, shredded chicken tenderloin
4 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
1 tsp cumin
1/2 tsp chili powder
Salt and pepper, to taste
Juice of 2 limes
Fresh cilantro, for garnish (optional)

Step-by-Step Preparation

Making this soup is as easy as it is delicious. Follow these simple steps:

Sauté the Base: Heat olive oil in a large pot over medium heat. Sauté the diced onion until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the Peppers and Spices: Stir in the chopped roasted poblano peppers, cumin, chili powder, salt, and pepper, ensuring the flavors meld together.
Simmer the Broth: Pour in the chicken broth and freshly squeezed lime juice. Bring the mixture to a gentle simmer and add the shredded chicken tenderloin. Let it simmer for about 10 minutes to infuse the flavors.
Incorporate the Creams: Lower the heat and stir in the heavy cream and sour cream. Make sure the soup doesn’t boil, but is heated through until perfectly creamy.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro if desired.

Tips for Perfecting Your Soup

Roasting Poblanos: For best results, roast the poblano peppers over an open flame or under a broiler until the skin blisters. Let them cool in a covered bowl before peeling and chopping.
Adjusting the Texture: For a thicker, heartier soup, blend half of the mixture before adding the creams.
Customization: Feel free to add toppings like tortilla strips, a dollop of extra sour cream, or even shredded cheese for added indulgence.

Why You’ll Love This Recipe

This soup is perfect for a weeknight dinner when you need something satisfying yet refreshing. It offers a rich, velvety base balanced by a zesty, citrusy note. The addition of cumin and chili powder brings warmth without overwhelming heat, making it enjoyable for everyone at the table.

So the next time you’re looking for comfort in a bowl with a touch of brightness, try this Zesty Lime Chicken Tenderloin and Poblano Soup. It’s a quick, flavorful dish that will warm you from the inside out and have you reaching for seconds.

Ready to Make It?

With just 35 minutes from start to finish, this recipe is a must-try. Gather your ingredients, follow these easy steps, and get ready to savor a soup that’s anything but ordinary.

Happy cooking!

Zesty Lime Chicken Tenderloin and Poblano Soup

Author: Alice

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Description

Indulge in the vibrant flavors of this Zesty Lime Chicken Tenderloin and Poblano Soup. With roasted poblano peppers and a citrusy twist, this creamy soup is perfect for a cozy dinner, offering a refreshing yet comforting bowl that delights both your taste buds and soul.

Ingredients

– 2 tbsp olive oil
– 1 onion, diced
– 3 poblano peppers, roasted, peeled, and chopped
– 2 garlic cloves, minced
– 3 cups cooked, shredded chicken tenderloin
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup sour cream
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper, to taste
– Juice of 2 limes
– Fresh cilantro, for garnish (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté onions until soft, about 5 minutes. Add garlic and cook for 1 minute.
2. Stir in chopped poblano peppers, cumin, chili powder, salt, and pepper.
3. Add chicken broth and lime juice, then bring to a simmer. Stir in shredded chicken tenderloin and simmer for 10 minutes.
4. Lower heat and stir in heavy cream and sour cream. Cook until the soup is creamy and heated through, but don’t bring to a boil.
5. Garnish with fresh cilantro before serving, if desired.

Notes:
For a thicker texture, blend half of the mixture before adding the creams.

Prep Time: 15 mins
Cooking Time: 20 mins
Total Time: 35 mins
Servings: 4-6

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