Creamy Chicken Poblano Soup Recipe
Introduction
Chicken Poblano Soup is a comforting and flavorful dish that combines tender chicken with the mild heat of poblano peppers. This simple soup is perfect for a cozy meal any day of the week.
Ingredients
- 2 cups cooked chicken, shredded
- 3 poblano peppers, roasted and chopped
- 4 cups chicken broth
- 1 medium onion, diced
Instructions
- Step 1: In a large pot, combine the shredded chicken, roasted poblano peppers, diced onion, and chicken broth.
- Step 2: Bring the mixture to a simmer over medium heat and cook for 20 minutes to allow the flavors to meld together.
- Step 3: Serve the soup warm, garnished with your favorite toppings if desired.
Tips & Variations
- Roast the poblano peppers under a broiler or on a grill until charred for a smoky depth of flavor.
- For a creamier texture, stir in a splash of heavy cream or coconut milk before serving.
- Add corn or black beans for extra texture and nutrition.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh poblanos instead of roasted ones?
Yes, but roasting the peppers enhances their flavor and adds a pleasant smokiness. Fresh poblanos will be milder and less complex in taste.
Is this soup suitable for freezing?
Yes, you can freeze the soup for up to 2 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.
PrintCreamy Chicken Poblano Soup Recipe
This comforting Chicken Poblano Soup features tender chicken simmered with smoky poblano peppers, savory broth, and aromatic onions, creating a flavorful and hearty dish perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Ingredients
- 2 medium poblano peppers, roasted, peeled, seeded, and chopped
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 large onion, diced
- 6 cups (1.4 liters) chicken broth
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- Optional garnishes: chopped cilantro, lime wedges, sour cream, shredded cheese
Instructions
- Prepare the Poblano Peppers: Roast the poblano peppers over an open flame or under the broiler until the skins are charred and blistered. Place them in a sealed container or plastic bag to steam for 10 minutes, then peel off the skins, remove seeds, and chop finely.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
- Add Chicken and Broth: Place the chicken breasts or thighs into the pot along with the chopped poblano peppers. Pour in the chicken broth, and bring the mixture to a boil.
- Simmer Soup: Reduce heat to low and let the soup simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken pieces from the pot, shred them using two forks, and return the shredded chicken to the pot. Stir well to combine and heat through for an additional 5 minutes. Season with salt and pepper to taste.
- Serve Warm: Ladle the soup into bowls and garnish with optional toppings like fresh cilantro, a squeeze of lime, sour cream, or shredded cheese, if desired. Serve hot for a delicious, hearty meal.
Notes
- Roasting the poblanos adds a smoky depth—if you prefer a milder heat, remove more seeds.
- Use chicken thighs for a juicier texture, or breasts for a leaner option.
- For a thicker soup, blend a portion of the soup and stir it back in before serving.
- This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Add corn or black beans for extra texture and nutrition.
Keywords: Chicken Poblano Soup, Mexican Chicken Soup, Poblano Pepper Soup, Hearty Chicken Soup, Comfort Food
