Chicken Poblano Soup
This Chicken Poblano Soup is my go-to when I want something smoky, creamy, and comforting. The roasted poblanos, tender chicken, and rich broth hit the spot every time. It’s even better with a handful of crushed tortilla chips on top.
Servings: 6 servings
Calories: 305kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion medium, finely diced
- 3 cloves garlic minced
- 2 poblano peppers roasted, peeled, and chopped (seeds removed for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder optional, for extra heat
- 1 ½ teaspoon kosher salt more to taste
- 4 cups chicken broth
- 2 cups rotisserie chicken shredded
- 1 cup corn kernels fresh or frozen
- ½ cup heavy cream or half-and-half
- 1 lime juiced
- ¼ cup cilantro torn for garnish
- tortilla strips for garnish, or crumbled tortilla chips
Instructions
- Place peppers under a broiler or directly on a gas flame until the skins are charred, turning occasionally. Place into a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove seeds, and chop.
- Heat olive oil in a large pot over medium heat. Add onions and cook for 5 minutes or until translucent. Add garlic, cumin, smoked paprika, and chili powder, salt, and cook for 1 minute.
- Stir in chopped poblano peppers, chicken broth, and corn. Bring to a simmer and cook for 10 minutes.
- Stir in shredded chicken and heavy cream. Simmer for 5 more minutes, adjusting salt to taste. Add lime juice just before serving.
- Ladle soup into bowls. Garnish with cilantro, tortilla strips. Add optional toppings: avocado, cheese, or sour cream as desired.
Notes
- Remove the seeds from the poblanos if you prefer a milder soup, or leave some in for more heat.
- For a creamier texture, blend half of the soup before adding the shredded chicken and cream.
- Use rotisserie chicken to save time and add extra flavor, or substitute with freshly cooked chicken.
- Stir in the lime juice at the end of cooking to keep the flavor bright and fresh.
- Garnish each bowl with cilantro and tortilla strips, then add optional toppings like avocado, shredded cheese, or sour cream.
- If the soup is too thick, thin it with a little extra chicken broth until it reaches your desired consistency.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
Calories: 305kcal | Carbohydrates: 11g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 101mg | Sodium: 1504mg | Potassium: 217mg | Fiber: 2g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 38mg | Calcium: 40mg | Iron: 1mg