poblano chicken soup recipe

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

I’ve always been a fan of hearty, comforting soups that warm the soul and fill the belly. Poblano chicken soup is one of those recipes that never fails to hit the spot.

I first discovered this dish while traveling through Mexico, where it’s a staple in many households. The combination of rich, slightly sweet poblanos and tender chicken in a flavorful broth is absolute perfection.

Over the years, I’ve tweaked and perfected my own version of this recipe, and it’s become a family favorite. My kids adore the way the peppers add a subtle kick, and my husband loves how it’s packed with nutrients from the chicken, veggies, and spices.

As for me, I love how easy it is to whip up on a weeknight or serve to guests on special occasions. It’s the ultimate comfort food that never goes out of style.

I’ve found that this soup also freezes beautifully, making it a great option for meal prep or batch cooking. Whether you’re looking for a healthy dinner solution or just want something to soothe your soul after a long day, poblano chicken soup is sure to become a staple in your household too.

Poblano Chicken Soup

Poblano Chicken Soup

4.5 from 1190 votes

A creamy and smoky chicken soup made with roasted poblano peppers. This comforting dish is perfect for a chilly evening and comes together 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
4 poblano peppers, roasted, peeled, seeded, and chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
4 cups chicken broth
2 cups cooked shredded chicken
1/2 cup heavy cream
Salt and pepper to taste
Fresh cilantro for garnish

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the diced onion and cook until softened, about 5 minutes, stirring occasionally.
3Add the minced garlic and cook for 1 minute until fragrant.
4Stir in the chopped roasted poblanos, cumin, and oregano, cooking for 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.
7Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
8Return the pureed soup to the pot.
9Stir in the shredded chicken and heavy cream.
10Cook over low heat for 5 minutes until the chicken is heated through and the soup is hot but not boiling.
11Season with salt and pepper to taste.
12Ladle the soup into bowls and garnish with fresh cilantro before serving.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Blender (optional)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a spicier soup, include some of the poblano seeds when roasting. To roast poblanos, place them under a broiler until skins are charred, then steam in a covered bowl for 10 minutes before peeling.

Watch Video Of How Poblano Chicken Soup Works

This recipe has become a staple in my household because it’s so versatile – we can enjoy it on its own as a comforting meal or serve it at gatherings with friends and family. The best part?

It’s incredibly easy to customize with your favorite veggies and spices. Whether you’re looking for a new way to warm up on chilly evenings or want something nourishing for meal prep, poblano chicken soup is an excellent choice every time.

❓ Frequently Asked Questions About Poblano Chicken Soup

Q: What is poblano pepper?

Poblano peppers are mild to hot peppers native to Mexico. They have a rich, earthy flavor and a tender texture that makes them perfect for soups like this one.

Q: Can I use other types of peppers?

While poblanos are ideal for this recipe, you can substitute in other mild to hot peppers like Anaheim or Hungarian peppers if you prefer.

Q: Is this recipe gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free broth.

Q: How do I store leftover soup?

You can store leftover soup in an airtight container in the fridge for up to three days or freeze it for up to two months.

Q: Can I make this recipe vegetarian?

Yes, simply omit the chicken and add more vegetables like carrots or potatoes to make it vegetarian-friendly.

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