Chicken Poblano Soup

Introduction

There’s nothing quite like a warm, comforting bowl of soup to chase away the chill and soothe the soul. This Chicken Poblano Soup is a delightful blend of flavors, combining tender chicken, smoky roasted poblano peppers, and a creamy finish that creates a dish bursting with warmth and richness. Perfect for any day of the week, this recipe is sure to become a family favorite!

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 poblano peppers, roasted, peeled, and diced
  • 3 cups chicken broth
  • 1 can (15 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup heavy cream
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Prep Time, Cook Time, Total Time, Yield

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6 servings

Directions and Instructions

  1. In a large pot, heat the olive oil over medium heat until shimmering.
  2. Add the diced onion and sauté until softened and translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute, allowing the fragrant aroma to fill your kitchen.
  4. Incorporate the roasted poblano peppers into the pot, cooking for an additional 2 minutes to meld the flavors.
  5. Pour in the chicken broth, add the diced tomatoes, and season with cumin, chili powder, salt, and pepper.
  6. Bring this vibrant mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes.
  7. Add the chicken breasts into the soup, allowing them to cook thoroughly, about 15 minutes.
  8. Once cooked, remove the chicken from the pot, shred it into bite-sized pieces, and return it to the pot.
  9. Stir in the heavy cream, letting the soup simmer for another 5 minutes until everything is beautifully combined.
  10. Serve hot, garnished with fresh cilantro and lime wedges to add a zesty finish.

Notes or Tips

  • For a smoky flavor, consider using smoked paprika along with the cumin and chili powder.
  • If you prefer a spicier kick, leave some of the seeds from the poblano peppers when dicing.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days, just add the cream before serving for the best texture!
  • The soup freezes well; just ensure you leave out the cream if you plan to freeze it.

Cooking Techniques

Roasting the poblano peppers gives this soup its delightful depth of flavor. To roast them, place the peppers under a broiler or directly over a gas flame until the skin is charred and blistered. Then, simply place them in a paper bag for a few minutes to steam, making the skins easier to peel. This technique enhances their smokiness, contributing to a truly delicious soup.

FAQ

  • Can I use a different type of chicken? Absolutely! You can use thighs or a rotisserie chicken for added convenience.
  • Is there a vegetarian version of this soup? Yes! Substitute the chicken with beans or lentils and use vegetable broth instead of chicken broth.
  • Can I add other vegetables? Feel free to include vegetables like corn, carrots, or zucchini for added texture and nutrition.

Conclusion

This Chicken Poblano Soup is not just a meal; it’s a warm hug in a bowl, perfect for cozy evenings or gatherings with loved ones. With every spoonful, you’ll experience a delightful combination of flavors and textures that is sure to bring smiles to the table. So grab your ingredients, and let’s get cooking – your perfect comfort dish awaits!

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