Poblano Chile Soup

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  • 1 skinless chicken breast
  • 1/2 cup fresh parsley
  • 1 tbsp olive oil
  • 4 Poblano chilies
  • 2 jalapeños
  • 1/2 onion chopped
  • 2 garlic cloves
  • 1 oz plain Greek yogurt
  • 3 cups of water
  • Salt to taste


  1. Boil the chicken in 3 cups of water with salt to taste. Shred and set aside.
  2. In a small skillet, cook the onions, jalapeños, garlic, salt and pepper to taste in olive oil for 5 minutes approximately.
  3. Add 3 cups of water to the skillet where the chicken was cooked for another 5 minutes or until everything is cooked.
  4. Transfer the garlic and jalapeños, cilantro, Poblano Chilies, half the yogurt and half the broth to a blender and blend together.
  5. Add a tablespoon of water to the remaining yogurt and mix well.
  6. Serve the soup in a bowl, add the chicken, the remaining yogurt, and garnish with cilantro.

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