Imagine the comforting aroma of roasted poblano peppers and garlic wafting through your kitchen as you prepare a hearty Chicken Poblano Soup.
This Mexican delight isn’t only simple to make but also offers a cozy and indulgent experience with its creamy texture and savory flavors.
As the chicken simmers with the rich spices and sweet corn, you’ll witness a transformation of simple ingredients into a soul-soothing meal.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 Large pot
- 1 Cutting board
- 1 Chef’s knife
- 1 Ladle
- 1 Measuring cup
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, roasted and diced
- 1 pound boneless, skinless chicken breasts, cubed
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn kernels
- 1/4 cup heavy cream
- 2 tablespoons fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing Chicken Poblano Soup, follow this timeline:
- Reading & Preparation (5 minutes):
- Review the entire recipe, gathering all necessary ingredients and equipment.
- Set up your workspace.
- Ingredient Preparation (15 minutes):
- Dice the onion and mince the garlic.
- Roast the poblano peppers over a flame, then peel and dice them.
- Cube the chicken breasts.
- Cooking Process (30 minutes):
- Heat olive oil in a large pot over medium heat (1 minute).
- Sauté the onion and garlic until the onion is translucent (5 minutes).
- Stir in the roasted poblano peppers and cubed chicken, cooking until the chicken is browned (7 minutes).
- Pour in the chicken broth and bring the mixture to a simmer (2 minutes).
- Add ground cumin, salt, and black pepper, stirring well to combine (1 minute).
- Stir in the corn kernels and continue to simmer until the chicken is cooked through (15 minutes).
- Final Steps (5 minutes):
- Reduce heat and stir in the heavy cream (2 minutes).
- Allow the soup to rest off the heat (5 minutes).
- Serving:
- Serve hot, garnished with chopped cilantro.
Don’t forget to allow for resting time and additional reading or adjustments as needed.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
Stir in the roasted poblano peppers and cubed chicken, cooking until the chicken is browned.
Pour in the chicken broth and bring the mixture to a simmer.
Add ground cumin, salt, and black pepper, stirring well to combine.
Stir in the corn kernels and continue to simmer for 15-20 minutes until the chicken is cooked through.
Reduce heat and stir in the heavy cream.
Allow the soup to rest for 5 minutes off the heat.
Serve hot, garnished with chopped cilantro.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread to soak up the flavorful broth.
- Tortilla Chips: Offer a crunchy texture by pairing the soup with tortilla chips.
- Avocado Slices: Add creaminess and a fresh taste with slices of ripe avocado on top.
- Lime Wedges: Include lime wedges on the side for a zesty squeeze that brightens the flavors.
- Mexican Rice: Complement the soup with a serving of Mexican rice for a heartier meal.
Storage
To store Chicken Poblano Soup, cool it completely.
Then transfer to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months for longer storage.
Freezing
To freeze Chicken Poblano Soup, let it cool completely.
Transfer to airtight containers, leaving space for expansion.
Label with date.
Freeze up to 3 months.
Thaw overnight in the refrigerator.
Reheating
To reheat Chicken Poblano Soup, gently warm it on the stove over medium heat.
Stir occasionally.
Alternatively, microwave in intervals.
Stir between each, until the soup is heated through.
Final Thoughts
Chicken Poblano Soup is a delightful and comforting dish that embodies the rich flavors of Mexican cuisine.
With its blend of tender chicken, smoky poblano peppers, and creamy broth, this soup is sure to warm your heart and satisfy your taste buds.
The preparation is straightforward, requiring just a few essential ingredients and kitchen tools.
Roasting the poblano peppers adds a unique depth to the soup, enhancing the overall flavor profile.
For those looking to elevate the dish further, adding a dash of smoked paprika can enhance its smoky essence.
If you prefer a thicker consistency, consider mashing some of the ingredients or blending a portion of the soup before serving.
Whether enjoyed as a hearty lunch or a cozy dinner, Chicken Poblano Soup is a versatile and delicious option for any occasion.
Frequently Asked Questions
Can I Use a Different Type of Pepper Instead of Poblano?
You can substitute poblano with bell peppers for a milder taste or jalapeños for more heat. Adjust quantity to your spice preference. Make certain you roast them similarly for ideal flavor integration in the soup.
How Can I Make the Soup Spicier?
To spice up your soup, add 1-2 diced jalapeño peppers when sautéing onions and garlic. Include 1/4 teaspoon cayenne pepper with the spices. Taste before serving, adjusting heat by adding more cayenne or jalapeños as desired.
Is There a Vegetarian Version of This Soup?
To create a vegetarian version, substitute the chicken with 1 pound of diced tofu or 2 cups of black beans. Use vegetable broth instead of chicken broth. Follow the original recipe, maintaining the same cooking techniques and spice levels.
What Can I Substitute for Heavy Cream?
You can substitute heavy cream with an equal amount of coconut milk for a dairy-free option, or use 1/4 cup Greek yogurt mixed with 2 tablespoons of water for a creamy texture while maintaining richness in your dish.
Can This Soup Be Made in a Slow Cooker?
Yes, you can use a slow cooker. Sauté onions and garlic first, then combine all ingredients except cream and cilantro in the slow cooker. Cook on low for 6 hours. Add cream, stir, and garnish with cilantro before serving.
Chicken Poblano Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Ladle
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 poblano peppers roasted and diced
- 1 pound boneless, skinless chicken breasts cubed
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn kernels
- 1/4 cup heavy cream
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in the roasted poblano peppers and cubed chicken, cooking until the chicken is browned.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add ground cumin, salt, and black pepper, stirring well to combine.
- Stir in the corn kernels and continue to simmer for 15-20 minutes until the chicken is cooked through.
- Reduce heat and stir in the heavy cream.
- Allow the soup to rest for 5 minutes off the heat.
- Serve hot, garnished with chopped cilantro.
Notes
