Read on to discover an easy-to-follow recipe, tips for perfecting your soup, and insights on how to make the most of this delicious dish.
Why You’ll Love Chicken Poblano Soup
With its creamy texture, smoky poblano peppers, and tender chunks of chicken, this soup is a culinary masterpiece that bridges comfort food and bold Mexican flavors. Here’s why it deserves a place in your recipe rotation:
- Bursting with flavor: The smoky heat of poblanos combined with spices creates a dynamic taste.
- Easy to customize: Adjust the spice level, toppings, or ingredients to suit your preferences.
- Great for meal prep: Make ahead and enjoy leftovers for lunch or dinner the next day.
What Are Poblanos, And Why Are They Perfect for This Soup?
Poblano peppers are mild chili peppers commonly used in Mexican cuisine. Known for their earthy, slightly smoky flavor, they add depth to recipes without overwhelming heat. When roasted, poblanos develop a mildly sweet and smoky profile, making them the perfect base for Chicken Poblano Soup.
Ingredients for Chicken Poblano Soup
This recipe requires simple, approachable ingredients available at most grocery stores. Here’s what you’ll need:
- 4 medium poblano peppers
- 1 lb (about 2-3 cups) cooked shredded chicken (rotisserie chicken works great!)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream (or substitute with half-and-half)
- 1 can (14 oz) diced tomatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (adjust to taste)
- Salt and pepper, to taste
- 1 cup frozen or fresh corn
- 1 cup shredded Monterey Jack or pepper jack cheese
Optional Toppings:
- Chopped fresh cilantro
- Sliced avocado
- Crushed tortilla chips for crunch
- Lime wedges
- A dollop of sour cream or plain Greek yogurt
How to Make Chicken Poblano Soup
This recipe comes together in just six simple steps:
Step 1: Roast the Poblano Peppers
- Preheat your oven broiler to high.
- Place the poblano peppers on a baking sheet and broil for 5-7 minutes, turning occasionally, until the skin is charred and blistered.
- Transfer the roasted peppers to a bowl, cover them with plastic wrap, and allow them to steam for 10 minutes. This makes the skin easier to remove.
- Once cool to the touch, peel off the charred skin, remove the seeds, and dice the peppers.
Step 2: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.
Step 3: Build the Flavor Base
Add the diced roasted poblanos, cumin, smoked paprika, chili powder, and a pinch of salt. Cook for 1 minute to release the spices' aroma.
Step 4: Simmer the Soup
Stir in the chicken broth, canned diced tomatoes (with juices), and corn. Bring the mixture to a gentle simmer and cook for about 15 minutes. This allows the flavors to meld together beautifully.
Step 5: Incorporate Chicken and Cream
Add the shredded chicken and heavy cream to the pot. Stir well, reduce heat, and allow the soup to simmer for another 10 minutes. Taste and adjust seasoning with salt and pepper.
Step 6: Finish with Cheese
Turn off the heat and stir in the shredded Monterey Jack cheese until melted and creamy. Your Chicken Poblano Soup is ready to serve!
Tips for the Best Chicken Poblano Soup
- Roast the poblanos properly: Charred skin enhances the peppers’ flavor, so don’t skip this step.
- Adjust the heat: Add more chili powder or top with sliced jalapeños for an extra kick.
- Use quality chicken broth: A good broth enhances the entire soup’s flavor.
- Prep in advance: Roast and dice the poblanos ahead of time for quicker assembly.
Serving Suggestions
Chicken Poblano Soup pairs wonderfully with warm, crusty bread, homemade cornbread, or a side of tortilla chips. Add a splash of lime juice just before eating for a tangy finish.
This hearty soup also makes an excellent standalone meal with its combination of protein, vegetables, and creamy broth.
Frequently Asked Questions (FAQs)
Can I make Chicken Poblano Soup ahead of time?
Absolutely! This soup stores well and tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3 days.
How spicy is this soup?
Poblano peppers are mild, so the soup has a gentle heat. Adjust the chili powder or add hot sauce for more spice if you prefer.
Can I make this soup dairy-free?
Yes! Substitute heavy cream with coconut milk and the cheese with a dairy-free alternative, or skip it altogether for a lighter broth.
Can I freeze this soup?
You can! However, skip adding the cream and cheese before freezing. When reheating, stir in the cream and cheese for a creamy texture.
Bring the Taste of Mexico into Your Home
Chicken Poblano Soup is a satisfying, flavor-packed meal that’s perfect for any night of the week. Its rich broth, tender chicken, and smoky poblano peppers create a dish that’s easy to make yet tastes gourmet. Whether you’re cooking for family, impressing guests, or enjoying a cozy night in, this recipe will quickly become a go-to favorite.
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