Imagine a soup so rich, creamy, and packed with flavor that it transports you straight to the heart of Mexico with every spoonful. This Creamy Chicken Poblano Soup is not just another recipe—it's a culinary adventure that combines the smoky depth of roasted poblano peppers with tender shredded chicken and a luxuriously smooth cream base. Whether you're looking to warm up on a chilly evening or impress your dinner guests with a restaurant-quality dish, this soup promises to be your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 2 poblano peppers, roasted and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare the poblano peppers by roasting them over an open flame or under the broiler until the skin is charred and blistered. Place the roasted peppers in a sealed plastic bag for 10 minutes to steam, then carefully peel off the skin, remove the seeds, and dice.
- In a large heavy-bottomed pot, heat a small amount of oil over medium heat. Add the diced onions and sauté until they become translucent and soft, about 4-5 minutes.
- Add the minced garlic and cumin to the onions, stirring constantly to prevent burning. Cook for an additional 30-45 seconds until the garlic becomes fragrant.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Add the roasted, diced poblano peppers and let the broth simmer for 5-7 minutes to develop the flavors.
- Stir in the shredded cooked chicken and allow it to heat through completely, about 3-4 minutes.
- Reduce the heat to low and slowly whisk in the heavy cream, ensuring it's fully incorporated and heated without boiling.
- Season the soup with salt and pepper to taste. If the soup is too thick, you can thin it with a little additional chicken broth.
- Serve hot, optionally garnished with additional chopped cilantro, a dollop of sour cream, or some crispy tortilla strips for added texture.
Tips
- Roasting Poblano Peppers: The key to incredible flavor is properly roasting your poblanos. For the best results, use an open flame or broiler, and don't rush the steaming process after charring—this helps easily remove the skin.
- Prevent Cream Curdling: When adding heavy cream, keep the heat low and add it slowly while whisking. This ensures a smooth, silky texture without separating.
- Customize Your Soup: Feel free to add extra toppings like crispy tortilla strips, fresh cilantro, or a dollop of sour cream to elevate the presentation and add extra texture.
- Make-Ahead Friendly: This soup can be prepared in advance and reheats beautifully. Just store the soup and cream separately, and combine when ready to serve.
- Protein Variations: While the recipe calls for cooked chicken, you can easily substitute with rotisserie chicken or even swap for turkey for a different twist.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 25g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 110mg
