Chicken Poblano Soup
This creamy, cozy Chicken Poblano Soup combines roasted poblano peppers and succulent chicken for a heartwarming dish perfect for any family dinner.
Ingredients
Main Ingredients
- 1 tbsp Olive Oil Enhances flavors
- 1.5 lbs Boneless, Skinless Chicken Breasts or thighs Tender, juicy pieces of protein
- 1 Large Yellow Onion (diced) Aromatic and sweet
- 4 cloves Garlic (minced) Brings warmth to the dish
- 4 Large Poblano Peppers Mild yet flavorful with a smoky undertone
- 1 tsp Cumin Adds depth
- 1 tsp Dried Oregano Herbal, classic companion for chicken
- 4 cups Low-Sodium Chicken Broth Comforting base
- 4 oz Cream Cheese (softened) Luxurious texture
- 1 cup Heavy Cream Adds richness
- 1.5 cups Corn (frozen or fresh) Sweet bursts of flavor
- 0.5 cup Fresh Cilantro (chopped) Adds color and flavor
- 1 Lime juiced Balancing acidity
- to taste Salt and Pepper Essential seasonings
Garnishes
- Cotija cheese For garnish
- Tortilla strips For garnish
- Avocado For garnish
Instructions
Roasting Poblano Peppers
- Roast the poblano peppers under a broiler or over a gas flame until their skins are charred.
- Transfer to a covered bowl to steam for about 10 minutes.
- Peel, de-seed, and chop the roasted peppers.
Cooking Chicken and Vegetables
- Heat olive oil in a large pot over medium heat.
- Season chicken with salt and pepper and sear for 4-5 minutes per side until golden brown. Remove and set aside.
- Sauté diced onion in the same pot for 4-5 minutes until soft.
- Add minced garlic, cumin, and oregano; cook for another minute until fragrant.
Simmering the Soup
- Pour in the chicken broth and add back the seared chicken and chopped poblano peppers.
- Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes.
- Remove chicken and shred with two forks.
Final Steps
- Whisk cream cheese until smooth and gradually stir it into the broth.
- Add heavy cream, shredded chicken, and corn; simmer for an additional 5 minutes.
- Stir in cilantro and lime juice, adding more salt and pepper to taste.
- Serve warm garnished with cotija cheese, tortilla strips, and avocado.
Notes
Customize garnishes with jalapeños for heat or sour cream for creaminess. The soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.