Chicken Poblano Soup: A Creamy, Flavorful Comfort Food
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Blender (optional, for extra creamy texture)
Ingredients
For the Soup Base:
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium poblano peppers, roasted, peeled, and chopped
- 1 tbsp cumin
- ½ tbsp smoked paprika
- ½ tbsp chili powder
- ¼ tbsp salt
- ¼ tbsp black pepper
For the Chicken & Broth:
- 2 cups cooked, shredded chicken (rotisserie works great)
- 4 cups chicken broth
- 1 can diced tomatoes (with green chilies for extra spice)
- 1 cup corn (fresh or frozen)
For the Creaminess:
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded Monterey Jack or cheddar cheese
For Garnish:
- Fresh cilantro, chopped
- Sliced jalapeños (optional)
- Lime wedges
- Crushed tortilla chips or tortilla strips
Instructions
Roast the Poblano Peppers:
- Place poblanos over an open flame or under the broiler, turning until charred.Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes.Peel off the skins, remove seeds, and chop.
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.Add diced onions and cook for 2-3 minutes until softened.Stir in minced garlic, roasted poblanos, cumin, smoked paprika, chili powder, salt, and black pepper.
Build the Soup:
- Pour in chicken broth and diced tomatoes.Stir in shredded chicken and corn.Simmer for 15 minutes, stirring occasionally.
Make It Creamy:
- Reduce heat to low and stir in heavy cream and shredded cheese until melted and smooth.Blend half of the soup for a creamier consistency (optional).
Serve & Garnish:
- Ladle into bowls and top with cilantro, jalapeños, lime wedges, and tortilla chips.
Notes
- For a low-carb version, skip the corn and use extra poblanos.
- Use Greek yogurt instead of heavy cream for a lighter option.
- Adjust spice level by adding more chili powder or jalapeños.
- Store leftovers in an airtight container for up to 3 days in the fridge.