Easy Creamy Chicken Poblano Soup
This comforting and creamy soup is infused with smoky, slightly spicy poblano peppers, tender chicken, and sweet corn in a rich broth. Perfect for chilly nights or when you crave a warm, satisfying meal.
Equipment
- Large pan or Dutch oven
- Broiler or gas stove (for roasting poblanos)
Ingredients
Basic Version
- 2 tablespoons oil
- 2 tablespoons butter
- 1 large white onion chopped
- 5-6 poblano peppers roasted, peeled, and diced
- 2 cups corn frozen or canned
- 2 cups cooked chicken shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 3 cups chicken broth
- 1 cup heavy cream
- Queso fresco crumbled (for garnish)
- Cilantro chopped (for garnish)
Optional Additions & Variations
- Black Bean Version: Add 1 cup of drained black beans for extra protein.
- Spicier Version: Add diced jalapeño or serrano pepper while cooking the onions.
- Dairy-Free Version: Substitute coconut milk or cashew cream for heavy cream.
- Shortcut Version: Use a large jar of roasted poblano peppers instead of fresh ones.
Instructions
- Roast the poblanos: If using fresh poblano peppers, roast them over an open flame or under a broiler at 500°F until blackened on all sides. Place in a plastic bag to steam for a few minutes, then peel, remove seeds, and chop.
- Sauté aromatics: In a large pan or Dutch oven, heat the oil and butter over medium heat. Add the chopped onion and cook for about 4 minutes until soft.
- Combine ingredients: Stir in the roasted poblanos, corn, and shredded chicken.
- Season: Add salt, black pepper, oregano, and cumin, mixing well.
- Simmer: Pour in the chicken broth and heavy cream. Bring to a simmer and let cook for 30 minutes, stirring occasionally.
- Serve: Ladle into bowls and top with crumbled queso fresco and chopped cilantro.
Notes
If you're in a hurry, rotisserie chicken works great for this recipe.
Wear gloves when handling roasted poblanos if you have sensitive skin.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Wear gloves when handling roasted poblanos if you have sensitive skin.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 365kcal | Carbohydrates: 17g | Protein: 16g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 903mg | Potassium: 458mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1226IU | Vitamin C: 83mg | Calcium: 52mg | Iron: 1mg
Servings: 6 Servings
Calories: 365kcal