Creamy Chicken Poblano Soup Recipe
This creamy chicken poblano soup combines the smoky, slightly spicy essence of roasted poblano peppers with tender chicken, sweet corn, and a luxurious broth. Perfect for chilly nights, this comfort food dish is hearty, satisfying, and irresistibly flavorful.
Equipment
- Large pan or soup pot
- Broiler or gas stove (for roasting poblanos)
- Gloves (optional, for handling peppers)
Ingredients
- Base Ingredients:
- 2 tablespoons oil
- 2 tablespoons butter
- 1 large white onion chopped
- 5-6 poblano peppers roasted, seeded, and diced
- 2 cups corn frozen or canned
- 2 cups chicken cooked and shredded
- 1 teaspoon salt
- ½ teaspoon Mexican oregano
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 3 cups chicken broth
- 1 cup heavy cream
- Garnish:
- Queso fresco crumbled
- Cilantro chopped
Instructions
- Prepare the Poblanos:
- Roast the poblano peppers using one of the following methods:
- Gas Stove/Grill: Place poblanos over high heat until blackened on all sides.
- Oven Broiler: Set broiler to 500°F and broil peppers on a pan, turning as needed, until blistered.
- Transfer the roasted peppers to a plastic bag to steam for 2 minutes, then peel off the skin and remove seeds and stems. Dice the peppers.
- Cook Aromatics:
- Heat oil and butter in a large pan over medium heat. Add chopped onion and sauté for 4 minutes until softened.
- Combine Ingredients:
- Add roasted poblanos, corn, and shredded chicken to the pan, stirring to combine.
- Season:
- Sprinkle in salt, Mexican oregano, cumin, and black pepper. Stir well.
- Simmer the Soup:
- Pour in chicken broth and heavy cream. Stir to combine and bring the soup to a gentle simmer. Cook for 30 minutes, stirring occasionally.
- Serve:
- Ladle the soup into bowls and garnish with crumbled queso fresco and chopped cilantro.
Notes
Leftovers can be refrigerated for up to 5 days.
Handle roasted peppers carefully, wearing gloves if you have sensitive skin, to avoid irritation.
For a thicker soup, puree 1 cup of the soup and stir it back into the pot.
Handle roasted peppers carefully, wearing gloves if you have sensitive skin, to avoid irritation.
For a thicker soup, puree 1 cup of the soup and stir it back into the pot.
Tried this recipe?Let us know how it was!