There’s something magical about a warm, creamy soup on a cold evening. Chicken poblano soup delivers just that magic with its perfect blend of smoky, spicy poblanos and tender chicken.
The slightly sweet corn adds a delightful contrast, creating a flavor harmony that’s both comforting and exciting. Whether you’re cozying up at home or serving a crowd, this soup is guaranteed to impress.
Tips for Roasting Poblanos Like a Pro
Roasting poblano peppers is key to unlocking their smoky, rich flavor. If you have a gas stove, roast them directly over the flame until blackened on all sides. No gas stove? No problem! Use your oven’s broiler, turning the peppers as needed.
After roasting, let them steam in a plastic bag for easy peeling. Gloves are highly recommended to protect sensitive skin from irritation.
Pressed for time? Jarred roasted poblanos are a convenient alternative without sacrificing flavor.
Quick Variations to Suit Your Tastes
This recipe is versatile enough to accommodate your preferences or dietary needs. Here are a few ideas to customize your chicken poblano soup:
- Add black beans for a hearty, fiber-packed twist.
- Make it vegetarian by replacing chicken with roasted tofu or chickpeas and using vegetable broth instead of chicken broth.
- Turn up the heat by adding diced jalapeños or a pinch of cayenne pepper.
- Go dairy-free with coconut cream or a plant-based cream substitute.
Meal Prep and Storage Made Simple
This soup is ideal for meal prepping. Make a large batch and store leftovers in an airtight container in the refrigerator for up to five days. It reheats beautifully on the stovetop or in the microwave, making it a convenient choice for busy weeknights.
For freezer storage, leave out the cream and add it after reheating to maintain the soup’s creamy texture.
Perfect Pairings for a Complete Meal
Elevate your dinner by serving this soup with sides that complement its flavors:
- Warm, crusty bread for dipping.
- A crisp green salad with a zesty citrus vinaigrette.
- Tortilla chips for added crunch.
- A light dessert like lime sorbet to cleanse the palate.
Why You’ll Love It
This chicken poblano soup is more than a meal; it’s an experience. The creamy broth, tender chicken, and smoky poblano peppers come together to create a dish that feels like a warm embrace.
Perfect for chilly evenings or gatherings with loved ones, it’s a recipe you’ll return to time and time again. So grab a bowl, top it with queso fresco and cilantro, and savor the taste of comfort.
Chicken Poblano Soup Recipe: A Comforting Soup for Chilly Nights
Ingredients
- Basic Version:
- 2 tablespoons oil
- 2 tablespoons butter
- 1 large white onion chopped
- 5-6 poblanos roasted, peeled, seeded, and diced
- 2 cups corn frozen or canned
- 2 cups cooked chicken shredded (use rotisserie chicken for convenience)
- 1 teaspoon salt
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1 cup heavy cream
- Queso fresco crumbled, for garnish
- Cilantro chopped, for garnish
Instructions
- Roast and Prepare Poblanos:
- Roast poblanos using a gas stove, grill, or broiler (see Q&A section for detailed instructions).
- After roasting, steam them in a plastic bag, then peel off the skins and remove seeds and stems. Dice the peppers and set aside.
- Sauté the Onion:
- Heat oil and butter in a large soup pot over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
- Add Vegetables and Chicken:
- Stir in the diced poblanos, corn, and shredded chicken. Mix well.
- Season and Add Broth:
- Sprinkle in the salt, Mexican oregano, cumin, and black pepper. Stir everything together before adding chicken broth and heavy cream.
- Simmer the Soup:
- Bring the soup to a gentle simmer. Lower the heat and cook for 30 minutes, stirring occasionally.
- Serve and Garnish:
- Ladle the soup into bowls and top with crumbled queso fresco and freshly chopped cilantro. Serve hot.
Notes
Add Beans: Black beans can be added for extra texture and protein.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Serving Ideas: Serve with tortilla chips, warm bread, or over rice for a heartier meal.
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Martha A. Lavallie
Martha is a journalist with close to a decade of experience in uncovering and reporting on the most compelling stories of our time. Passionate about staying ahead of the curve, she specializes in shedding light on trending topics and captivating global narratives. Her insightful articles have garnered acclaim, making her a trusted voice in today's dynamic media landscape.
