Creamy Chicken Poblano Soup: A Warm Embrace in a Bowl

This Creamy Chicken Poblano Soup is a comforting dish with tender chicken and roasted poblano peppers, perfect for chilly days.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4 bowls

Course: Chicken

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 pieces Poblano Peppers Roast for a smoky flavor
1 pound Chicken (breast or thighs) Can substitute with turkey, shrimp, or tofu
1 cup Heavy Cream Can use half-and-half or cashew cream for lighter option
1 large Onion Shallots can be an alternative
3 cloves Garlic Fresh garlic preferred
4 cups Chicken Broth Vegetable broth for a vegetarian option

For Seasoning

1 teaspoon Cumin Adjust according to taste
1 teaspoon Chili Powder Increase for more heat
to taste Salt Use kosher salt for better control
to taste Pepper

Equipment

large pot
Oven
chopping board
Knife
stirring spoon

Method

Step-by-Step Instructions

Roast the poblano peppers at 450°F until charred, about 15-20 minutes. Let steam, then peel and chop.
In a large pot, heat olive oil and sauté onion until translucent. Add minced garlic and cook until fragrant.
Add diced chicken to the pot, cooking until golden brown, about 6-8 minutes.
Combine roasted poblanos, cumin, chili powder, and chicken broth. Bring to a boil, then simmer for 10 minutes.
Stir in heavy cream, simmer for an additional 15-20 minutes until creamy.
Adjust seasoning with salt and pepper. Serve hot with garnishes like cilantro or avocado.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 12gProtein: 25gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 3000IUVitamin C: 45mgCalcium: 150mgIron: 2mg

Notes

Ensure to roast poblanos well for flavor. Adjust seasonings to personal preference, especially when using different proteins.

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