chicken poblano soup recipe

Written BySheba G Updated On
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The Best chicken poblano soup recipe

I’ve always been a fan of hearty, comforting soups that warm the soul, and this chicken poblano soup recipe is one of my go-to’s. It’s a staple in our household, especially during the colder months when we need a little pick-me-up. I first discovered this recipe while browsing through cookbooks at my local library, and I was immediately drawn to its rich flavors and velvety texture.

The combination of tender chicken, roasted poblanos, and aromatic spices creates a truly satisfying dish that’s perfect for a weeknight dinner or a special occasion. As a busy mom, I appreciate how easy it is to make in large batches, which is great for family gatherings or meal prep. My kids love helping me in the kitchen, and they always get excited when they see the colorful ingredients come together to create this beautiful soup.

The best part? It’s incredibly versatile – I like to serve it with crusty bread for dipping or over rice for a more filling meal. Plus, it freezes beautifully, making it an excellent option for meal prep or emergency meals.

One of my favorite things about this recipe is the way the flavors meld together as you simmer the soup. It’s almost like magic happens in the pot! The aroma alone is worth making this recipe – it fills the entire house with its savory goodness.

When I’m feeling under the weather, there’s nothing like a bowl of this comforting soup to soothe my soul and make me feel better fast. In fact, I often joke with my family that chicken poblano soup is like liquid hugs in a bowl – it just feels so good to be wrapped up in its warm goodness.

Chicken Poblano Soup

4.8 from 1439 votes

A creamy and mildly spicy soup featuring tender chicken and roasted poblano peppers. This comforting dish is perfect for a cozy dinner and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
3 poblano peppers, roasted, peeled, seeded, and diced
4 cups chicken broth
1 cup heavy cream
2 cups cooked chicken, shredded
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Then add the diced roasted poblano peppers and cook for 2 more minutes, stirring to combine.
5Pour in the chicken broth and bring the mixture to a boil over high heat.
6Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
7Stir in the heavy cream, shredded chicken, ground cumin, salt, and black pepper.
8Continue to cook over low heat for 10 minutes, stirring occasionally, until the soup is heated through and slightly thickened.
9Remove the pot from the heat and stir in the fresh cilantro.
10Taste and adjust seasoning if needed.
11Serve the soup hot, garnished with additional cilantro if desired.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 25g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. Roasting the poblano peppers beforehand adds a smoky depth; you can do this under a broiler or over a gas flame until the skin is charred, then steam in a covered bowl for easier peeling.

Watch Video Of How Chicken Poblano Soup Works

This chicken poblano soup is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day. One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it as is or add some crusty bread on top for dipping.

My kids love helping me with meal prep by scooping out spoonfuls of broth into containers for later use. We often store leftovers in an ice cube tray so we can easily grab individual portions whenever we want.

Reheating leftovers is also super easy – just pop them into the microwave or oven until warmed through.

❓ Frequently Asked Questions About Chicken Poblano Soup

Q1: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breasts or thighs for this recipe. You can also use a combination of both if you prefer. Just make sure to cut them into bite-sized pieces so they cook evenly.

Q2: Can I use canned poblanos instead of fresh ones?

While you can use canned poblanos as a substitute, I highly recommend using fresh ones if possible. Fresh poblanos have a much deeper flavor and texture that really makes this soup shine.

Q3: How do I roast the poblanos?

To roast the poblanos, simply place them on a baking sheet lined with parchment paper and drizzle with olive oil. Roast them in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until charred and slightly smoky.

Q4: Can I make this recipe in advance?

This soup freezes beautifully, so feel free to make it ahead of time and store it in an airtight container in the freezer for up to 3 months.

Q5: What are some variations on this recipe?

You can customize this recipe to your taste by adding other ingredients such as diced onions, chopped bell peppers, or sliced jalapeños. Feel free to get creative and make it your own!

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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