chicken poblano soup recipe

Written ByJenny Smyth Posted on
chicken poblano soup recipe
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The Best chicken poblano soup recipe

I’m so excited to share with you my favorite chicken poblano soup recipe that’s been a staple in our household for years. This dish is a perfect blend of flavors and textures that will leave you wanting more.

I love how the tender chicken and crunchy poblanos come together to create a hearty and comforting meal that’s perfect for any occasion. Whether it’s a chilly fall day or a cozy night in, this soup is sure to become a family favorite.

And the best part? It’s incredibly easy to make and can be customized to suit your taste preferences.

I like to add a splash of heavy cream for an extra-rich and creamy texture, but feel free to omit it if you’re watching calories. My kids adore this soup, and it’s one of their go-to comfort foods when they’re feeling under the weather.

As for me, I appreciate the fact that it’s packed with protein, fiber, and vitamins A and C – making it a nutritious addition to our meal rotation. So, let’s get started on this delicious recipe!

Chicken Poblano Soup

Chicken Poblano Soup

4.6 from 1089 votes

A creamy and mildly spicy Mexican-inspired soup made with tender chicken, roasted poblano peppers, and a rich broth. This comforting dish is perfect for a cozy dinner and can be ready in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
3 poblano peppers, roasted, peeled, seeded, and chopped
4 cups chicken broth
1 cup heavy cream
2 cups cooked chicken, shredded
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until the onion is translucent and softened.
3Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
4Then stir in the chopped roasted poblano peppers and cook for another 2 minutes to blend the flavors.
5Pour in the chicken broth and bring the mixture to a boil over high heat.
6Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.
7Stir in the heavy cream, shredded chicken, cumin, salt, and black pepper.
8Continue to simmer over low heat for 10 minutes, stirring occasionally, until the soup is hot and slightly thickened.
9Remove the pot from the heat and stir in the chopped cilantro.
10Taste and adjust seasoning with additional salt and pepper if needed.
11Serve the soup hot, garnished with extra cilantro if desired.

🔧Equipment

Large pot or Dutch oven
Cutting board
Knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 11g❤️Cholesterol: 95mg🧂Sodium: 900mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. Roast the poblano peppers under a broiler or over a gas flame until the skin is charred, then steam in a covered bowl for easier peeling.

Watch Video Of How Chicken Poblano Soup Works

This chicken poblano soup recipe is always a good idea for any occasion – whether it’s a family dinner or a casual gathering with friends.

The leftovers freeze beautifully for up to 3 months, so feel free to store them in an airtight container for later use.

When reheating, simply thaw overnight in the fridge or reheat on low heat until warmed through.

❓ Frequently Asked Questions About Chicken Poblano Soup

Q: What is chicken poblano soup?

Chicken poblano soup is a Mexican-inspired dish made with shredded chicken, roasted poblanos, onions, garlic, and spices. It’s a hearty and flavorful soup that’s perfect for a chilly evening or a special occasion.

Q: Can I use boneless chicken breasts instead of thighs?

Yes, you can use boneless chicken breasts if you prefer them. However, keep in mind that they may break apart during cooking, resulting in less tender meat.

Q: How long does the soup take to prepare?

The preparation time for this recipe is approximately 30 minutes, including chopping the onions and garlic, roasting the poblanos, and shredding the cooked chicken.

Q: Can I make this soup in advance?

Yes, you can prepare the soup up to 2 days in advance and refrigerate it until serving time. Simply reheat it on the stovetop or in the microwave when ready.

Q: What are some good alternatives to heavy cream?

You can substitute heavy cream with half-and-half or whole milk if you prefer a lighter version of the soup. Alternatively, try using Greek yogurt or sour cream for an extra-rich texture.

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