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Creamy Chicken Poblano Soup

A comforting soup combining shredded chicken and roasted poblanos, perfect for busy weeknights or cozy evenings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken works like a charm!
  • 3 medium poblanos, roasted and diced Let’s bring the heat!
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream Because life is too short for low-fat!
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste Salt and pepper
  • for garnishing Fresh cilantro
  • for serving Lime wedges

Method
 

Preparation
  1. Roast the poblanos over an open flame or in the oven at 400°F for 20 minutes, turning halfway. Once charred, cover them in a bowl for 10 minutes to steam.
  2. In a large pot, heat a splash of olive oil over medium heat. Sauté the diced onion for 5 minutes until translucent, then add the minced garlic and cook for another minute.
  3. Add the shredded chicken and roasted poblanos to the pot. Stir in cumin and chili powder, then pour in the chicken broth and let simmer for 15 minutes.
  4. Stir in the heavy cream, simmer for another 5-10 minutes until combined and heated through. Season with salt and pepper to taste.
  5. Ladle the soup into bowls, garnish with cilantro, and serve with lime wedges and crusty bread.

Notes

Feel free to add extra veggies like corn or black beans for added nutrition. Store leftover soup in an airtight container in the fridge for up to 3 days or freeze it for later use. For a smoother texture, blend the soup if desired.