Creamy Chicken Poblano Soup
Servings: 8
Calories: 402kcal
If you're a fan of creamy soups and spicy flavors, you're going to love this recipe for Creamy Chicken Poblano Soup. This easy-to-make recipe combines tender chicken, roasted poblano peppers, and a creamy broth to create a mouthwatering soup that is perfect for a cozy night in. The smoky flavor of the roasted peppers complements the richness of the cream, creating a perfect balance of flavors. Whether you're a seasoned cook or a beginner, this Creamy Chicken Poblano Soup recipe is sure to impress. So why not give it a try and enjoy a delicious and satisfying meal tonight
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Ingredients
- 8 tablespoons butter 1 stick , unsalted
- 2 cups onion small-diced about 1 large onion
- 4 stalks celery cut into medium dice
- 3 each carrots cut into medium dice
- 2 cloves garlic minced
- 3 each poblano peppers medium , seeded and cut into medium dice
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon ground cumin
- ¼ teaspoon thyme dried
- 8 cups chicken broth 2 quarts
- 2 cups cream heavy
- 3 cups chicken breast cooked (home roasted or rotisserie chicken), shredded
- ¼ cup cilantro chopped fresh, OPTIONAL
- Tortilla strips or Corn Chips for garnish
- 1 cup uncooked small pasta small shells, dilatini or small elbows OPTIONAL
Instructions
- In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblanos and sauté, stirring often, until tender, 12 to 15 minutes. Add the salt, pepper, cumin, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer.
- Add the broth and cream, bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to meld the flavors.
- Use an immersion blender to carefully blend the soup until smooth. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half full and removing the lid slowly after blending. Pour the soup back into the pot.) Note: blend 1/2 if you like small pieces in your soup.
- Add the chicken and pasta, simmer for 15 to 30 minutes to meld the flavors to your liking. Serve warm, garnished with tortilla strip, cilantro, or other garnish..
- Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
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Nutrition
Calories: 402kcal | Carbohydrates: 8g | Protein: 16g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 138mg | Sodium: 1498mg | Potassium: 435mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1441IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg
