Description
Creamy Chicken Poblano Pepper Soup is a comforting and flavorful dish that combines tender chicken, smoky roasted poblano peppers, and a rich, velvety broth. This soup offers a perfect balance of creaminess and mild heat, making it ideal for chilly evenings or anytime you crave a satisfying and hearty meal. Packed with protein and fresh ingredients, it is easy to prepare and versatile enough for all occasions.
Ingredients
Scale
Protein
- 2 lbs chicken breasts or thighs, boneless and skinless
Vegetables and Aromatics
- 4 poblano peppers, roasted, peeled, and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids
- 6 cups chicken broth
- 1 cup heavy cream or sour cream
- 1 tbsp oil (for sautéing)
Spices
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- Salt and freshly ground black pepper to taste
Optional Garnishes and Additions
- Fresh cilantro, chopped
- Lime juice, to taste
- Sour cream dollop
- Chopped green onions
Instructions
- Roast the Poblano Peppers: Start by roasting the poblano peppers under the broiler or directly over an open flame until the skins are charred and blistered. After cooling, peel off the skins and roughly chop the peppers to release their smoky aroma into the soup.
- Sauté Aromatics: In a large pot, heat oil over medium heat. Add diced onions and minced garlic, cooking until softened and fragrant. This step builds a savory base for your soup.
- Cook the Chicken: Add the chicken pieces to the pot and brown them lightly on all sides. This seals in moisture and adds a savory depth to the broth.
- Combine Ingredients and Simmer: Pour in the chicken broth, add the roasted poblano peppers and spices (cumin, paprika, chili powder). Bring the mixture to a gentle simmer and cook until the chicken is tender and the flavors meld together smoothly.
- Blend and Add Cream: Use an immersion blender to puree half of the soup until smooth, or transfer half of it to a blender and then return it to the pot. Stir in the heavy cream or sour cream until the soup reaches a luscious, creamy consistency.
- Final Seasoning and Serve: Taste the soup and adjust the salt, pepper, and add a squeeze of lime juice if desired. Garnish with fresh cilantro and serve immediately for the best flavor experience.
Notes
- Roast poblano peppers evenly by turning often to avoid uneven charring and bitterness.
- Add cream gradually to control the soup’s creaminess without overpowering its other flavors.
- Peel the roasted peppers thoroughly to ensure a smooth texture without tough skin bits.
- Use homemade chicken broth whenever possible for richer depth of flavor compared to store-bought.
- Blend only half of the soup to keep some texture and maintain a rustic feel.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken soup, creamy chicken soup, poblano pepper soup, smoky soup, comforting soup, easy chicken recipe, gluten free soup
