Creamy Chicken Poblano Soup Recipe

Introduction

Chicken Poblano Soup is a comforting and flavorful dish that combines tender chicken with the smoky heat of poblano peppers. It’s an easy, satisfying soup perfect for any season.

Ingredients

• 2 cups cooked chicken, shredded
• 2 poblano peppers, roasted and diced
• 1 medium onion, chopped
• 4 cups chicken broth

Instructions

1. Step 1: In a large pot, sauté the chopped onion and diced poblano peppers over medium heat until softened and fragrant, about 5 minutes.
2. Step 2: Add the shredded chicken to the pot and stir to combine with the vegetables.
3. Step 3: Pour in the chicken broth and bring the mixture to a boil.
4. Step 4: Reduce heat and let the soup simmer for 20–30 minutes to allow the flavors to meld.
5. Step 5: Taste and adjust seasoning with salt and pepper as desired before serving.

Tips & Variations

• For a creamier texture, stir in some sour cream or heavy cream just before serving.
• Try adding corn or black beans for extra color and nutrition.
• To easily roast poblanos, char them over an open flame or under a broiler until the skins are blackened, then peel.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers instead of poblano?

Yes, you can substitute with mild green bell peppers for less heat or jalapeños if you prefer a spicier soup. Adjust the quantity to your taste.

Is this soup suitable for freezing?

Absolutely. Chicken Poblano Soup freezes well and retains its flavor after thawing and reheating.

Creamy Chicken Poblano Soup Recipe

Print Recipe

★★★★★

4.5 from 100 reviews

Chicken Poblano Soup is a comforting and flavorful dish featuring tender chicken, roasted poblano peppers, and aromatic onions simmered in a rich broth. This soup offers a perfect balance of smoky and savory flavors, making it a hearty meal ideal for any season.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Proteins

• 2 boneless, skinless chicken breasts (about 1 lb)

Vegetables

• 3 poblano peppers
• 1 medium onion, chopped

Broth and Seasonings

• 6 cups chicken broth
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste

Instructions

1. Prepare the chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove chicken and set aside.
2. Cook the vegetables: In the same pot, add the chopped onions and diced roasted poblano peppers. Sauté until the onions are translucent and the peppers are fragrant, approximately 5 minutes.
3. Add broth and chicken: Pour in the chicken broth, scraping up any browned bits from the bottom. Return the chicken breasts to the pot.
4. Simmer the soup: Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the chicken is cooked through and flavors meld.
5. Shred chicken and finish: Remove the chicken breasts, shred them using two forks, and return the shredded meat to the soup. Adjust seasoning with salt and pepper to taste and simmer for an additional 5 minutes before serving.

Notes

• Roasting the poblano peppers before adding them to the soup enhances their smoky flavor.
• For a creamier texture, you can add a splash of heavy cream or blend a portion of the soup.
• Serve with garnishes like fresh cilantro, lime wedges, and avocado slices.
• This soup freezes well for up to 3 months.

Keywords: Chicken Poblano Soup, Mexican Chicken Soup, Poblano Pepper Soup, Comfort Food, Hearty Chicken Soup