Chicken poblano soup is a rich, flavorful dish that combines the smoky heat of poblano peppers with tender chicken and a creamy broth. This comforting soup is perfect for chilly evenings and is sure to become a family favorite. Here’s everything you need to know about making a delicious chicken poblano soup.
Ingredients You Need
To create this flavorful and hearty soup, you will need the following ingredients:
- Chicken:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- Vegetables:
- 2 poblano peppers, roasted, peeled, and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped (optional, for extra heat)
- Broth and Cream:
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- Seasonings:
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional Add-ins:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 cup diced tomatoes
- Fresh cilantro for garnish
How to Make Chicken Poblano Soup
Step 1: Roast the Poblano Peppers
- Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and broil for about 5-7 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and place the peppers in a sealed plastic bag or covered bowl to steam for 10 minutes. Peel off the skins, remove the seeds, and chop the peppers.
Step 2: Sauté the Vegetables
- In a large pot, heat 1-2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
Step 3: Add Broth and Seasonings
- Pour in the chicken broth and add the roasted poblano peppers, cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
Step 4: Add Chicken and Optional Ingredients
- Stir in the shredded chicken, black beans, corn, and diced tomatoes (if using). Let the soup simmer for another 10 minutes to allow the flavors to meld together.
Step 5: Add Cream
- Stir in the heavy cream or half-and-half. Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through and creamy.
Step 6: Serve
- Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve hot with a side of crusty bread or tortilla chips.
Tips for Making the best Chicken Poblano Soup
- Roasting the Peppers:
- Roasting poblano peppers enhances their smoky flavor. Ensure you peel the skins after roasting to avoid a tough texture in the soup.
- Using Cooked Chicken:
- Rotisserie chicken is a convenient option, but you can also use leftover cooked chicken breasts or thighs.
- Adjusting the Heat:
- If you prefer a milder soup, omit the jalapeño pepper. For more heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Blending the Soup:
- For a smoother texture, blend a portion of the soup using an immersion blender before adding the chicken and cream.
- Adding Vegetables:
- Customize the soup by adding your favorite vegetables. Bell peppers, zucchini, or spinach are great options.
- Make Ahead:
- This soup tastes even better the next day as the flavors have more time to meld. Prepare it a day in advance and reheat gently before serving.
Storage of Chicken poblano soup
Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan over medium heat or in the microwave until warmed through.
Freezing: This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Add a bit of chicken broth or water if the soup has thickened too much during storage.