Chicken Poblano Soup Recipe

Craving something cozy yet zesty? Let’s dive into my ultimate fusion of creamy poblano chicken soup, where every spoonful is like a warm hug wrapped in vibrant flavors!

Poblano Chicken Soup is a pantry soup, meaning it can be made solely from items you keep on hand and is simple to prepare. On nights when I don’t feel like going to the store or that I simply want to stay in, I can make this soup and feel warm and cozy.

With its main flavor from the smoked paprika and the creamy texture from the cheese sauce, the chicken and corn in this soup make it hearty enough to serve as a main dish.

Chicken Poblano Soup Recipe Ingredients

• Chicken Breast: Lean protein source supporting muscle growth and repair.
• Poblano Peppers: Rich in vitamins A and C, adds a smoky, mild heat.
• Garlic: Antioxidant properties, adds aromatic depth and flavor.
• Olive Oil: Healthy unsaturated fats, supports heart health.
• Onion: Provides fiber, natural sweetness, and enhances flavor.
• Chicken Broth: Base for flavor, hydrates and provides collagen.
• Heavy Cream: Adds richness and creamy texture.
• Avocado: Healthy fats and creamy texture, nutrient-rich garnish.

Chicken Poblano Soup Recipe Ingredient Quantities

• 1 pound chicken breast, boneless and skinless, diced
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 poblano peppers, roasted, peeled, and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped
• 1/2 cup corn kernels, fresh or frozen
• 1 cup shredded Monterey Jack cheese
• 1 avocado, diced (for garnish)
• Crushed tortilla chips (for garnish)

How to Make this Chicken Poblano Soup Recipe

1. In a big pot over medium heat, pour in the olive oil and diced chicken breast. Let them be for a good 6-8 minutes, until the chicken is brown all over. Then take it out and let it chill for a moment.

2. In the same pot, add the onion, diced. Cook until softened and translucent, about 5 minutes.

3. Introduce the minced garlic and allow it to cook for a duration of 1-2 minutes until it releases a fragrant aroma.

4. Combine the roasted, peeled, and diced poblano peppers and cook for 2-3 minutes.

5. Mix the ground cumin, smoked paprika, salt, and pepper into the pot. Stir everything combined and cook for another minute.

6. Add the chicken stock, then the cooked chicken, to the pot. Gently bring it to a simmer, and allow it to bubble away, uncovered, for 15-20 minutes.

7. Incorporate the heavy cream, lime juice, and fresh cilantro into the mixture. Let the mixture simmer for an additional 5 minutes.

8. Incorporate the corn kernels and shredded Monterey Jack cheese. Mix until the cheese has melted and the soup has heated through.

9. Adjust the taste and seasonings, adding more salt or pepper if necessary.

10. Serve the soup steaming, with smashed tortilla chips and chopped avocado as an effusive garnish. Have at it!

Chicken Poblano Soup Recipe Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cups
7. Ladle
8. Serving bowls

FAQ

• What can I substitute for poblano peppers?Anaheim peppers can be used for a flavor that is milder, or jalapeños can be used for more heat, but be cautious as this may change the soup’s level of spiciness.
• Can I use cooked chicken instead of raw diced chicken breast?Absolutely, you can incorporate pre-cooked or rotisserie chicken into this recipe. Just make sure to introduce it in the last 10 minutes of your cooking process, so you don’t end up with overcooked chicken.
• Is there a dairy-free alternative for heavy cream?You can swap coconut milk or a nondairy cream, like oat or almond, to make it free of dairy.
• How can I make it vegetarian?To substitute for chicken, use more corn, beans, or a meat substitute, and use vegetable broth in place of chicken broth.
• Can I make this soup ahead of time?It’s permissible to prepare it the day before and keep it in the refrigerator. Reheat it carefully on the stove prior to serving.
• How can I adjust the spiciness?Regulate the heat by using more or fewer poblano peppers, smoked paprika, or a pinch of cayenne for extra heat.

Chicken Poblano Soup Recipe Substitutions and Variations

Chicken breast: For a juicier texture, substitute chicken thighs.
Canola oil or vegetable oil can substitute for olive oil.
Use Anaheim peppers for a milder flavor. Substitute with milder peppers.
Coconut milk: Use in place of heavy cream for a dairy-free option.
Monterey Jack cheese. If you want to stay traditional, substitute with medium or sharp cheddar cheese for a similar meltiness.

Pro Tips

1. Roasting Poblano Peppers: To enhance the flavor of the poblano peppers, roast them over an open flame or under a broiler until the skin is charred all over. Place them in a sealed bag or covered bowl for a few minutes after roasting to steam, making the skins easier to peel off.