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Creamy Chicken Poblano Soup Recipe

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★★★★★

4.5 from 125 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://dylangranv.com/creamy-chicken-poblano-soup-recipe/