Creamy Chicken Poblano Soup Recipe
This Chicken Poblano Soup is a hearty and comforting dish featuring tender chicken and smoky poblano peppers simmered together in a flavorful broth. With its rich blend of ingredients and warming spices, this soup offers a satisfying meal perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 1 pound)
Vegetables
- 2 large poblano peppers, roasted, peeled, seeded, and chopped
- 1 medium onion, diced
Broth & Seasonings
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place them in a sealed plastic bag or covered bowl to steam for 10 minutes, then peel off the charred skin, remove seeds, and chop finely.
- Cook the chicken and aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent and fragrant. Add chicken breasts to the pot, cooking until lightly browned on all sides.
- Add peppers and broth: Stir in the chopped poblano peppers, ground cumin, and chicken broth. Season with salt and pepper. Bring the mixture to a gentle boil.
- Simmer the soup: Reduce heat to low and let the soup simmer uncovered for 25 to 30 minutes, or until the chicken is fully cooked and flavors meld together.
- Shred the chicken: Remove the chicken breasts, shred them with two forks, then return the shredded chicken to the pot. Stir well to combine.
- Final seasoning and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally garnished with fresh cilantro, lime wedges, or sour cream.
Notes
- Roasting the poblanos adds a smoky depth of flavor, but you can use canned or fresh chopped poblanos if short on time.
- For a creamier soup, stir in a half-cup of sour cream or heavy cream after shredding the chicken.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.
- Adjust the number of peppers for desired heat level—keep seeds for more spice.
Keywords: Chicken Poblano Soup, Mexican chicken soup, poblano pepper soup, healthy chicken soup, easy stovetop soup
Find it online: https://kitchenbynora.com/creamy-chicken-poblano-soup-recipe/
