Creamy Chicken Poblano Soup Recipe

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This creamy and mildly spicy soup is packed with roasted poblano peppers, tender chicken, and a rich, velvety broth. Perfect for a cozy dinner or a comforting lunch!

Ingredients (Serves 4-6)

  • Vegetables:
    • 4 poblano peppers
    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 1 jalapeño, minced (optional, for extra heat)
  • Soup Base:
    • 4 cups chicken broth
    • 1 cup heavy cream (or half-and-half for a lighter option)
    • 1 cup milk
    • 3 tablespoons all-purpose flour
    • 1 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika
    • Salt and pepper, to taste
  • Protein:
    • 2 cups cooked and shredded chicken (rotisserie chicken works great)
  • Garnish:
    • Fresh cilantro, chopped
    • Shredded cheese (e.g., Monterey Jack or cheddar)
    • Sliced avocado
    • Tortilla strips or crushed tortilla chips

Instructions

  1. Roast the Poblano Peppers:
    • Preheat the broiler. Place the poblano peppers on a baking sheet and broil for 5-7 minutes, turning occasionally, until the skin is charred and blistered.
    • Remove the peppers and place them in a bowl. Cover with plastic wrap or a lid and let them steam for 10 minutes.
    • Peel off the charred skin, remove the stems and seeds, and dice the peppers. Set aside.
  2. Prepare the Base:
    • Heat olive oil in a large pot over medium heat.
    • Add the diced onion, garlic, and jalapeño (if using). Sauté until softened and fragrant, about 3 minutes.
  3. Build the Soup:
    • Stir in the flour, cumin, and smoked paprika. Cook for 1 minute to create a roux.
    • Gradually whisk in the chicken broth, ensuring no lumps remain. Bring to a gentle simmer.
    • Add the diced roasted poblano peppers and shredded chicken. Simmer for 10 minutes.
  4. Make It Creamy:
    • Stir in the heavy cream and milk. Cook over low heat for 5 minutes, ensuring the soup doesn’t boil.
    • Season with salt and pepper to taste.
  5. Serve:
    • Ladle the soup into bowls and garnish with cilantro, shredded cheese, avocado slices, and tortilla strips or chips.

Tips

  • For a thicker soup, blend a portion of it with an immersion blender before adding the chicken.
  • Add corn or black beans for extra texture and flavor.
  • This soup pairs wonderfully with warm, crusty bread or fresh tortillas.

Enjoy this warm, flavorful, and creamy delight!

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