chile poblano soup recipe

Written BySheba G Updated On
chile poblano soup recipe
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The Best chile poblano soup recipe

I’m so excited to share my favorite Chile Poblano Soup recipe with you all today. This hearty and flavorful soup has been a staple in my household for years, and I’m sure it will become one of your family’s favorites too. The dish originates from Mexico, where it’s known as ‘sopa de chile poblano’.

It’s a rich and comforting soup made with roasted poblano peppers, onions, garlic, and chicken broth. The key to this recipe is the technique of roasting the peppers over an open flame, which gives them a deep, smoky flavor that’s simply divine. When I serve this soup to my family, they always ask for seconds (and sometimes even thirds!)

My kids love it because it’s like a big hug in a bowl. As for me, I adore the way the flavors meld together and the aroma that fills my kitchen when I’m cooking it. This soup is perfect for any occasion, whether it’s a weeknight dinner or a special gathering with friends and family.

Not only is it delicious, but it’s also incredibly healthy, thanks to the abundance of vitamins and minerals from the roasted peppers and onions. And the best part? It’s incredibly easy to make!

So grab some poblano peppers and get ready to fall in love with this amazing recipe.

Chile Poblano Soup

Chile Poblano Soup

4.8 from 1987 votes

A rich and comforting soup featuring roasted chile poblanos, tender chicken, and a blend of aromatic spices. This hearty soup is perfect for a cozy dinner or meal prep.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

2 lbs boneless, skinless chicken breasts
6 large chile poblanos
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 cup corn kernels
1 cup shredded Mexican cheese blend
2 tbsp chopped fresh cilantro

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2Place the chile poblanos on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are blistered and charred.
3Place the chiles in a bowl and cover with plastic wrap to steam for 10 minutes.
4After steaming, carefully peel the skins off the chiles and remove the seeds.
Set aside.
5While the chiles are roasting, heat the olive oil in a large pot over medium heat.
6Add the diced onion and cook for 5 minutes, stirring occasionally, until the onion is softened and translucent.
7Add the minced garlic and cook for an additional 1 minute, stirring frequently, until fragrant.
8Add the ground cumin, smoked paprika, dried oregano, salt, and black pepper.
9Stir well to combine and cook for 1 minute, stirring constantly, until the spices are fragrant.
10Add the chicken breasts to the pot and stir to coat in the spice mixture.
11Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides.
12Add the chicken broth, diced tomatoes (with juice), and corn kernels.
13Stir well to combine.
14Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
15Remove the chicken from the pot and shred it using two forks.
16Return the shredded chicken to the pot.
17Stir in the roasted chile poblanos and shredded cheese.
18Cook for an additional 2-3 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.
19Taste and adjust the seasoning if necessary.
20Garnish with chopped fresh cilantro before serving.

🔧Equipment

Large pot
Baking sheet
Tongs
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 11g💛Saturated Fat: 4g❤️Cholesterol: 85mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 35g

📝Notes

Tip: To make this soup vegetarian, substitute the chicken with 2 cups of cooked black beans and add an extra cup of corn kernels.

Watch Video Of How Chile Poblano Soup Works

This Chile Poblano Soup recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. The best part?

It’s incredibly easy to make! You can store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Reheat gently over low heat until warmed through. Serve hot with some crusty bread or corn tortillas on the side – either way, your taste buds will thank you!

❓ Frequently Asked Questions About Chile Poblano Soup

Q: What is Chile Poblano Soup?

Chile Poblano Soup is a traditional Mexican soup made with roasted poblano peppers, onions, garlic, and chicken broth.

Q: Can I use other types of peppers instead of poblanos?

While you can use other types of peppers, poblanos have a unique flavor and texture that makes this soup truly special.

Q: How do I roast the poblanos?

To roast the poblanos, place them over an open flame or in the oven at 400°F (200°C) for about 15-20 minutes on each side, or until the skin is charred and blistered.

Q: Can I make this soup ahead of time?

Yes, you can make this soup ahead of time by roasting the poblanos and sautéing the onions and garlic ahead of time. Simply reheat the soup before serving.

Q: Is this soup spicy?

This soup has a moderate level of heat from the roasted poblanos. If you prefer a milder flavor, you can use fewer peppers or substitute in some milder peppers like Anaheim or bell peppers.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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