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Delicious Chicken Poblano Soup Recipe

Chicken Poblano Soup

This Chicken Poblano Soup is not just any soup; it’s a warm hug in a bowl that brings back memories of family gatherings and laughter around the table. Plus, it’s so easy and quick to whip up, you'll wonder why you haven't made it sooner!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil for sautéing
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 poblano peppers poblano peppers roasted, peeled, and chopped
  • 1 lb boneless, skinless chicken breasts the star of the show
  • 4 cups chicken broth the heart of your soup
  • 1 cup corn fresh, frozen, or canned
  • 1 tsp cumin for earthy flavor
  • 1 tsp smoked paprika for a smoky touch
  • salt and pepper to taste
  • 1 cup heavy cream for creaminess
  • 1 bunch fresh cilantro chopped, for garnish
  • lime wedges for serving

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, heat the olive oil over medium heat.
  2. Step 2: Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
  3. Step 3: Stir in the roasted and chopped poblano peppers, cooking for another 2-3 minutes.
  4. Step 4: Place the chicken breasts into the pot and pour the chicken broth over them. Bring to a simmer.
  5. Step 5: Add corn, cumin, smoked paprika, salt, and pepper. Stir to combine.
  6. Step 6: Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is cooked through.
  7. Step 7: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  8. Step 8: Stir in the heavy cream and let the soup heat through for about 5 minutes.
  9. Step 9: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.

Notes

This soup stores beautifully! It can be stored in the fridge for up to 4 days. For longer storage, freeze the soup in portions for up to 3 months.