why make this recipe

Creamy Chicken Poblano Soup is a warm and comforting dish that brings together the delightful flavors of tender chicken, roasted poblano peppers, and spices in a creamy base. This soup is not only delicious but also simple to make. Perfect for a chilly evening or a cozy gathering, it’s sure to please everyone at the table. Plus, it’s packed with nutrients and can be modified easily to suit different tastes.

how to make Creamy Chicken Poblano Soup

Ingredients:

2 tablespoons olive oil
1 medium onion (diced)
2 cloves garlic (minced)
2 poblano peppers (roasted, peeled, and diced)
1 pound boneless, skinless chicken breasts (diced)
4 cups chicken broth
1 cup heavy cream
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup corn (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
1/4 cup fresh cilantro (chopped)
Juice of 1 lime

Directions:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and diced poblano peppers, cooking for an additional 2 minutes until fragrant.
Add the diced chicken to the pot and cook until no longer pink, about 5-7 minutes.
Pour in the chicken broth, heavy cream, ground cumin, and smoked paprika. Season with salt and pepper. Bring to a simmer.
Add the corn and diced tomatoes, stirring to combine. Let the soup simmer for 15-20 minutes, allowing the flavors to meld.
Stir in the chopped cilantro and lime juice just before serving. Adjust seasoning if necessary.
Serve hot, garnished with additional cilantro if desired.

how to serve Creamy Chicken Poblano Soup

Serve this delicious soup hot in bowls. Garnish with fresh cilantro and a squeeze of lime for an extra burst of flavor. You can also add tortilla chips on the side for a crunchy texture. This soup pairs well with a simple salad or warm bread for a complete meal.

how to store Creamy Chicken Poblano Soup

To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. To reheat, simply thaw in the fridge overnight and warm on the stove over low heat, adding a little water or broth if needed.

tips to make Creamy Chicken Poblano Soup

For a spicier kick, leave some of the seeds in the poblano peppers or add a diced jalapeño.
Make sure to roast the poblano peppers for the best flavor. You can do this by placing them directly over a flame or under a broiler until the skin is charred.
To save time, you can use rotisserie chicken instead of cooking raw chicken. Just add it in during the simmering step.
Adjust the seasoning to your taste. More cumin or paprika can enhance the flavor.

variation

You can easily customize this soup. For a vegetarian version, omit the chicken and add more beans or vegetables like zucchini or bell peppers. You can also use coconut cream instead of heavy cream for a dairy-free option.

FAQs

Q1: Can I make this soup in advance?
A1: Yes, you can make the soup a day ahead and store it in the refrigerator. Just reheat it on the stove before serving.

Q2: Is this soup spicy?
A2: The heat level depends on the poblano peppers. They are generally mild, but if you want more spice, consider adding jalapeños or using spicier chili peppers.

Q3: Can I freeze the leftovers?
A3: Yes, you can freeze the soup for up to 2 months. Make sure to cool it completely before transferring it to a freezer-safe container.