Description
Chicken Poblano Soup is a creamy and smoky comfort food made with shredded chicken, roasted poblanos, veggies, and cheddar cheese.
Ingredients
2 tablespoons olive oil
2 celery stalks, diced
2 carrots, peeled and diced
½ yellow onion, diced
3 poblano peppers, stemmed and diced
4 cloves garlic, minced
1 ½ teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon ground black pepper
3 cups shredded chicken
1 (15 oz) can yellow corn, drained and rinsed
6 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
Lime wedges, chopped cilantro for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add celery, carrots, onion, and poblano peppers. Sauté for 10 to 12 minutes, or until the vegetables are softened.
- Add the minced garlic and cook for 30 seconds, just until it’s aromatic.
- Season with salt, cumin, oregano, chili powder, and black pepper. Stir well and let cook for 5 minutes to deepen the flavor.
- Add shredded chicken, corn, and chicken broth. Stir everything together and bring to a boil over high heat.
- When it reaches a boil, lower the heat, cover the pot, and simmer gently for 15 minutes.
- Pour in the heavy cream and add shredded cheddar cheese. Stir until the cheese has fully melted and the soup is creamy.
- Cover and cook for another 15 minutes, then taste and adjust salt as needed.
- Serve hot, garnished with lime juice and chopped cilantro for a fresh finish.
Notes
Remove poblano seeds for a milder version.
Roast poblanos for added smoky depth.
Use rotisserie chicken to save time.
This soup freezes well for up to 3 months.
Substitute dairy-free milk and cheese to make it dairy-free.
Vegetarian option: use veggie broth and skip chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 438 kcal
- Carbohydrates: 11g
- Protein: 29g