Chicken Poblano Soup
A comforting and flavorful soup combining tender shredded chicken, roasted poblano peppers, and a creamy broth, perfect for any occasion.
Ingredients
For the soup base
- 2 tablespoons olive oil
- 1 medium onion (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 teaspoons 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
Preparation
- Place the poblano peppers under a broiler or directly on a gas flame until the skins are charred, turning occasionally. Once charred, place the peppers into a bowl and cover with plastic wrap for 10 minutes to steam.
- After steaming, peel off the skins, remove the seeds, and chop the peppers.
- Heat olive oil in a large pot over medium heat. Add the diced onions and cook for about 5 minutes or until translucent.
- Then, add the minced garlic, ground cumin, smoked paprika, chili powder, and salt, cooking for an additional minute until fragrant.
Cooking
- Stir in the chopped poblano peppers, chicken broth, and corn. Bring the mixture to a simmer and let it cook for about 10 minutes.
- Add the shredded chicken and heavy cream, and simmer for another 5 minutes. Adjust the salt to taste and squeeze in the lime juice just before serving.
Serving
- Ladle the soup into bowls and garnish with torn cilantro and tortilla strips. For extra flair, you can add optional toppings like avocado, cheese, or sour cream.
Notes
For optimal flavor, roast the poblano peppers yourself. Adjust the amount of chili powder based on your heat preference. To make the soup extra creamy, consider using full-fat coconut milk for a dairy-free version.