A creamy orange soup with chicken slices, corn, and fresh cilantro served in a white bowl on a wooden board with lime and herbs on the side.

Chicken poblano soup​

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Introduction: Creamy, Comforting, and Bursting with Flavor

Chicken Poblano Soup is a delightful combination of hearty ingredients and bold flavors. This rich and creamy soup is packed with tender chicken, smoky poblano peppers, sweet corn, and aromatic spices, creating the perfect dish to warm up any chilly day. Whether you’re looking for a quick weeknight meal, a make-ahead lunch, or something to impress guests, this soup ticks all the boxes. It’s naturally gluten-free, easily adaptable for various dietary preferences, and ideal for serving as a main course or a side dish.

Why You’ll Love This Creamy Chicken Poblano Soup

  1. Full of Bold Flavors: The roasted poblano peppers lend a smoky, mildly spicy flavor that pairs perfectly with tender chicken and creamy broth.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly yet impressive.
  3. Versatile: You can adjust the heat level, swap in ingredients based on your pantry, or adapt it for dietary needs.
  4. Crowd-Pleasing: Perfect for family dinners, parties, or meal prep, this soup is always a hit.
  5. Comfort Food at Its Best: Creamy, hearty, and wholesome, it’s the ultimate dish to satisfy cravings for warmth and flavor.

For other smoky and hearty soups, check out this recipe for Beef Barley Soup in Instant Pot.

Key Ingredients for Creamy Chicken Poblano Soup

To make this soup, you’ll need a few fresh and pantry-staple ingredients. Here’s what makes each one essential:

1. Chicken
  • Provides protein and makes the soup hearty. Use boneless, skinless chicken breasts or thighs for tender results.
  • Substitution: Shredded rotisserie chicken is a quick alternative if you’re short on time.
2. Poblano Peppers
  • These peppers bring smoky, earthy flavors with mild heat. Roasting them enhances their natural flavor.
  • Substitution: For less heat, use green bell peppers; for more spice, add a diced jalapeño.
3. Corn
  • Adds sweetness and texture to balance the smokiness of the peppers.
  • Substitution: Frozen, canned, or fresh corn all work well.
4. Onions and Garlic
  • The aromatic base of the soup, adding depth and flavor.
5. Chicken Broth
  • Forms the base of the soup, keeping it flavorful and light.
  • Substitution: Vegetable broth can work if you prefer a lighter flavor.
6. Cream (or Milk)
  • Makes the soup luxuriously creamy and rich.
  • Substitution: Use coconut milk for a dairy-free option or Greek yogurt for a tangy twist.
7. Seasonings
  • Cumin and Chili Powder: Enhance the smoky and earthy tones of the poblano peppers.
  • Salt and Pepper: Balance the flavors.
8. Cheese (Optional)
  • A sprinkle of shredded cheese (like Monterey Jack or cheddar) adds a melty, indulgent touch.
Serving Time, Cooking Time, and Calories
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Calories per Serving: ~250-300 (varies with ingredients)

Ingredients List

Here’s everything you’ll need for your Chicken Poblano Soup:

  • 2 medium poblano peppers
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 4 cups chicken broth
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup heavy cream (or milk)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings:
    • Shredded cheese (Monterey Jack or cheddar)
    • Fresh cilantro, chopped
    • Lime wedges
    • Tortilla strips or chips

A creamy orange soup with chicken slices and cilantro served in a black cast-iron pot on a wooden board, surrounded by fresh lime, orange, and herbs.

Step-by-Step Instructions

Roast the Poblano Peppers
  1. Preheat the oven: Set your oven to 400°F (200°C). If you have a broiler, you can use it to roast the peppers faster.
  2. Prepare the peppers: Place the poblano peppers on a baking sheet lined with aluminum foil for easier cleanup.
  3. Roast evenly: Roast the peppers for 15-20 minutes, turning them every 5 minutes to ensure all sides are evenly charred. The skin should be blistered and slightly blackened in spots. This adds a smoky depth to the soup.
  4. Steam the peppers: Once roasted, transfer the peppers to a bowl and cover it with plastic wrap, aluminum foil, or a clean kitchen towel. Let them steam for 10 minutes—this step makes peeling the skin much easier.
  5. Peel and seed: After steaming, gently peel away the charred skin using your fingers or a paper towel. Rinse the peppers briefly under cool water if needed, but avoid over-washing as it can dilute the smoky flavor. Remove the seeds and stem, then dice the peppers into small pieces. Set them aside.

Pro Tip: If you’re short on time, you can char the peppers directly over a gas stove flame using tongs or use canned fire-roasted poblano peppers.

Sauté the Aromatics
  1. Heat the oil: Add 1 tablespoon of olive oil (or butter for extra richness) to a large pot or Dutch oven over medium heat.
  2. Cook the onions: Add the diced onions and sauté for 3-4 minutes until they are soft and translucent. Stir occasionally to prevent them from browning.
  3. Add garlic carefully: Stir in the minced garlic and cook for 30-60 seconds until fragrant. Be careful not to burn the garlic as it can turn bitter.

Pro Tip: You can also add a pinch of cumin or chili powder at this stage to toast the spices slightly, enhancing their flavor.

Cook the Chicken
  1. Add the chicken and broth: Place the chicken breasts or thighs directly into the pot. Pour in the chicken broth, ensuring the chicken is fully submerged. Bring the mixture to a boil.
  2. Simmer gently: Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes, depending on the thickness of the chicken pieces. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily.
  3. Remove and shred: Carefully remove the chicken from the pot and place it on a cutting board. Let it cool slightly before shredding it with two forks or your hands. Return the shredded chicken to the pot.

Pro Tip: For extra flavor, you can use bone-in chicken and remove the bones after cooking.

Add Vegetables and Spices
  1. Combine the veggies: Stir in the roasted poblano peppers and corn. If using frozen corn, there’s no need to thaw it beforehand—it will cook quickly in the hot broth.
  2. Season the soup: Add the cumin, chili powder, and a pinch of salt and pepper. Stir well to distribute the spices evenly.
  3. Simmer for flavor: Let the soup simmer uncovered for another 5-10 minutes. This step allows the flavors to meld together beautifully.

Pro Tip: If you prefer a slightly thicker soup, mash a handful of corn kernels with a fork or use an immersion blender to puree a small portion of the soup.

Add Cream
  1. Lower the heat: Turn the heat to low before adding the cream. This prevents the cream from curdling.
  2. Stir gently: Slowly pour in the cream (or your chosen dairy-free substitute) while stirring to create a smooth, creamy texture. Allow the soup to heat through for 2-3 minutes, but avoid bringing it to a boil.

Pro Tip: For an ultra-creamy texture, consider adding a tablespoon of cream cheese or sour cream.

Serve and Garnish
  1. Ladle the soup: Spoon the soup into individual bowls while it’s still hot.
  2. Add garnishes: Top with shredded cheese, freshly chopped cilantro, a squeeze of lime juice, or crispy tortilla strips for added flavor and texture.
  3. Serve immediately: Pair it with warm bread, cornbread, or a fresh salad for a complete meal.

Pro Tip: For meal prep, let the soup cool completely before storing it in airtight containers. It keeps well in the fridge for up to 4 days or in the freezer for up to 3 months.

Variations of This Creamy Chicken Poblano Soup

1. Dairy-Free Version
  • Substitute the cream with coconut milk or cashew cream for a rich, non-dairy alternative.
2. Spicier Soup
  • Add diced jalapeño or a pinch of cayenne pepper for extra heat.

Serve with Chipotle Ranch Grilled Chicken Burrito for a smoky, spicy meal.

3. Vegetarian Option
  • Replace chicken with hearty vegetables like zucchini or potatoes, and use vegetable broth.
4. Low-Carb Option
  • Skip the corn and consider adding cauliflower rice for a keto-friendly twist.

Serving Suggestions for This Creamy Chicken Poblano

Pair your Chicken Poblano Soup with:

  • Side Dishes: Warm cornbread, crusty bread, or a light green salad.
  • Drinks: A refreshing lime spritzer or a glass of iced tea.
  • Toppings: A dollop of sour cream, avocado slices, or a sprinkle of crushed tortilla chips for added crunch.

Tips for the Best Chicken Poblano Soup

  1. Roast the Poblanos Properly: Don’t skip roasting the peppers—it’s essential for achieving the smoky flavor.
  2. Shred the Chicken Well: Shredded chicken absorbs the flavors of the broth better than cubed chicken.
  3. Adjust Consistency: If you prefer a thicker soup, mash some of the corn with a fork or add a cornstarch slurry.
  4. Don’t Overheat Cream: Add the cream on low heat to prevent curdling.

Benefits of This Chicken Poblano Soup

  • Healthful Ingredients: Packed with protein and fiber, this soup is as nutritious as it is tasty.
  • Budget-Friendly: Made with affordable, everyday ingredients.
  • Great for Meal Prep: Store leftovers in the fridge or freezer for quick meals throughout the week.

What Is Chicken Poblano Soup Made Of?

Chicken poblano soup is a hearty and flavorful dish made from a combination of simple yet nutritious ingredients. Here’s a breakdown:

Key Ingredients:
  1. Chicken:
    • Shredded or diced chicken breast or thighs.
    • Often cooked in broth for added flavor.
  2. Poblano Peppers:
    • Roasted and diced for a mild, smoky flavor.
    • Adds a subtle spice that enhances the soup.
  3. Vegetables:
    • Onion, garlic, and sometimes celery or carrots.
    • These are sautéed as the base of the soup.
  4. Broth:
    • Chicken broth or stock forms the soup’s base.
    • Provides a savory foundation for the other flavors.
  5. Cream or Cheese:
    • Cream or cream cheese is often added for a creamy texture.
    • Some recipes use shredded cheese for richness.
  6. Seasonings:
    • Cumin, chili powder, paprika, and salt for depth.
    • Cilantro or lime juice for brightness.
  7. Optional Add-Ins:
    • Corn, black beans, or diced tomatoes for added texture and flavor.
  8. Garnishes:
    • Fresh cilantro, avocado slices, or tortilla strips are common toppings.

Can You Eat Poblano?

Yes, poblano peppers are not only edible but also versatile in many dishes. Here’s what you need to know:

Eating Poblano Peppers:
  • Raw: They can be eaten raw, though they are firmer and have a mild bitterness.
  • Cooked: Poblanos are most commonly roasted, sautéed, or grilled to bring out their smoky and slightly sweet flavor.
  • Spice Level: Poblanos are mild peppers, with just a touch of heat (1,000–2,000 on the Scoville scale).
Popular Uses:
  • Stuffed: Used in dishes like chile rellenos, stuffed with cheese or meat.
  • Soups and Stews: Adds a smoky depth to dishes like chicken poblano soup or chili.
  • Salsas: Blended into green salsas for a rich flavor.
  • Roasted: Often served as a side or mixed with other vegetables.

What Is Chicken Tortilla Soup Made Of?

Chicken tortilla soup is a classic Mexican-inspired dish packed with robust flavors. Here are its typical ingredients:

Main Ingredients:
  1. Chicken:
    • Shredded or diced chicken breast, cooked in the soup.
  2. Broth:
    • A flavorful chicken broth base, often enhanced with tomatoes.
  3. Vegetables:
    • Onions, garlic, and bell peppers.
    • Diced tomatoes or tomato paste for a tangy kick.
  4. Seasonings:
    • Chili powder, cumin, oregano, and smoked paprika.
    • Lime juice for acidity.
  5. Tortilla Strips:
    • Crispy fried or baked tortilla strips added as a topping.
  6. Optional Additions:
    • Black beans, corn, or diced zucchini for extra texture.
    • Jalapeños for added spice.
  7. Garnishes:
    • Fresh cilantro, avocado, shredded cheese, and sour cream.

What Are Poblanos Good In?

Poblano peppers are a versatile ingredient that complements a wide variety of dishes. Here’s where they shine:

Best Dishes for Poblanos:
  1. Stuffed Dishes:
    • Used in chile rellenos or stuffed with rice, meat, or cheese.
  2. Soups and Stews:
    • Adds smoky depth to chicken poblano soup or other brothy dishes.
  3. Casseroles:
    • Roasted poblanos are layered into casseroles for extra flavor.
  4. Salsas:
    • Blended into creamy or roasted salsas, especially with tomatillos.
  5. Tacos and Quesadillas:
    • Sautéed strips of poblano (rajas) are perfect in tacos or melted with cheese in quesadillas.
  6. Egg Dishes:
    • Mixed with eggs for breakfast dishes like chiles poblanos con huevos.
  7. Pasta or Rice:
    • Chopped poblanos can elevate simple pasta or rice dishes.

Poblano peppers’ smoky, slightly sweet flavor makes them a go-to ingredient in Mexican cuisine and beyond!

Conclusion

This Chicken Poblano Soup is a must-try recipe that combines creamy comfort with bold, smoky flavors. Perfect for cozy evenings, it’s versatile, easy to make, and sure to please the entire family. Give it a try, and don’t forget to share your delicious results on social media or with friends!

Enjoy the heartwarming goodness of this soup, and let us know your favorite variations or toppings in the comments below. Happy cooking!

Explore more soups like Creamy Potato and Hamburger Soup for inspiration.

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