Name: Creamy Chicken Poblano Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican-inspired
Ingredients: 8 tablespoons (1 stick) unsalted butter; 2 cups small-diced yellow onion (about 1 large); 4 celery stalks, cut into medium dice; 3 carrots, cut into medium dice; 2 garlic cloves, minced; 3 medium poblano peppers, seeded and cut into medium dice; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon ground cumin; 1/4 teaspoon dried thyme; 8 cups (2 quarts) chicken broth; 2 cups heavy cream; 3 cups shredded cooked chicken breast; 1/4 cup cilantro, chopped; Tortilla strips and sliced radishes, for garnish

Description

This comforting poblano chicken soup combines tender shredded chicken with creamy poblano peppers in a velvety broth. Perfect for chilly evenings, this Mexican-inspired dish delivers gentle heat balanced by rich creaminess. Garnish with crispy tortilla strips for delightful texture contrast.

Ingredients

Scale

8 tablespoons (1 stick) unsalted butter
2 cups small-diced yellow onion (about 1 large)
4 celery stalks, cut into medium dice
3 carrots, cut into medium dice
2 garlic cloves, minced
3 medium poblano peppers, seeded and cut into medium dice
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/4 teaspoon dried thyme
8 cups (2 quarts) chicken broth
2 cups heavy cream
3 cups shredded cooked chicken breast
1/4 cup cilantro, chopped
Tortilla strips and sliced radishes, for garnish

Instructions

Melt butter in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until vegetables begin to soften.
Add garlic and diced poblano peppers. Cook for 3 more minutes, stirring frequently.
Stir in salt, pepper, cumin, and thyme. Cook for 1 minute until fragrant.
Pour in chicken broth and bring to a simmer. Cook uncovered for 25 minutes.
Use an immersion blender to partially puree the soup, leaving some texture.
Stir in heavy cream and shredded chicken. Simmer gently for 5 minutes (do not boil).
Remove from heat and stir in chopped cilantro.
Serve hot garnished with tortilla strips and radish slices.

Notes

Tips: For extra spice, add a diced jalapeño with the poblanos. Substitutions: Half-and-half can replace heavy cream for lighter version. Storage: Refrigerate in airtight containers for up to 4 days. Freezes well without garnishes.

Prep Time: 15 mins
Cook Time: 45 mins
Category: B
Method: Stovetop
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1.5 cups
Calories: 420
Sugar: 6
Sodium: 800
Fat: 32
Saturated Fat: 16
Carbohydrates: 12
Fiber: 2
Protein: 24
Cholesterol: 135

Keywords: Creamy, Poblano, Chicken Soup