Description
A rich and creamy Mexican-inspired soup featuring smoky roasted poblanos, tender shredded chicken, and a silky broth made with chicken broth and half-and-half. Ready in under an hour, it’s a comforting and flavorful meal perfect for weeknights.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts or thighs (about 1 lb / 450g)
- 3 medium poblano peppers
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups (960 ml) low-sodium chicken broth
- 1 cup (240 ml) half-and-half or heavy cream (or full-fat coconut milk for dairy-free)
- 1 teaspoon cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: fresh cilantro, diced avocado, shredded cheese, sour cream, lime wedges, crispy tortilla strips
Instructions
- Preheat oven to 425°F (220°C). Place whole poblano peppers on a baking sheet and roast for about 15 minutes, turning occasionally, until skins are blistered and blackened.
- Transfer hot peppers to a bowl and cover with plastic wrap or a kitchen towel to steam for 5 minutes. Peel off charred skin, remove seeds, and chop roughly.
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 4 minutes. Stir in minced garlic and cumin, cooking for another minute until fragrant.
- Add chicken and chopped roasted poblanos to the pot. Pour in chicken broth, season with salt and pepper, and bring to a simmer. Cover and cook for about 15 minutes until chicken is cooked through.
- Remove chicken to a plate and shred with two forks. Use an immersion blender to puree the soup base (poblanos, onion, broth) in the pot until smooth and creamy. Alternatively, carefully blend in batches.
- Return shredded chicken to the pot. Stir in half-and-half or cream and warm through on low heat. Taste and adjust salt and pepper.
- Ladle soup into bowls and top with optional toppings like fresh cilantro, avocado slices, shredded cheese, sour cream, crispy tortilla strips, and a squeeze of lime.
Notes
Roasting the poblanos is essential for smoky flavor. Puree the peppers and onion for a silky texture. Use chicken thighs for juiciness. Season gradually to avoid over-salting. Soup tastes better the next day. For dairy-free, substitute half-and-half with full-fat coconut milk. Freeze without cream and add cream after thawing to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Fat: 14
- Carbohydrates: 8
- Fiber: 2
- Protein: 28
Keywords: chicken poblano soup, creamy chicken soup, Mexican soup, roasted poblano, easy chicken soup, comfort food, weeknight dinner