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–+ servings
A bowl of creamy Chicken Poblano Soup topped with cheese, cilantro, and red onion.

Chicken Poblano Soup

A hearty and flavorful soup featuring roasted poblano peppers and tender chicken.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Poblanos
  • 4 poblano peppers
For the Soup
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 pound cooked chicken shredded
  • 6 cups chicken broth
  • 1 can diced tomatoes 14.5 ounce, undrained
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 cup heavy cream
  • salt to taste
  • black pepper to taste
Optional Garnishes
  • shredded cheese
  • sour cream
  • cilantro chopped

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Blender

Method
 

  1. Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, or until the skins are blistered and slightly charred. Turn them occasionally.
  2. Once roasted, place the peppers in a bowl and cover with plastic wrap. Let them steam for 10-15 minutes. This will make them easier to peel.
  3. Peel the poblano peppers, remove the stems and seeds. Roughly chop the roasted peppers.
  4. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Add the chopped roasted poblano peppers, shredded chicken, chicken broth, diced tomatoes, cumin, and oregano to the pot. Bring to a simmer.
  7. Reduce the heat and let the soup simmer for at least 20 minutes to allow the flavors to meld.
  8. Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth, then return the blended portion to the pot. This will thicken the soup.
  9. Stir in the heavy cream. Season with salt and black pepper to taste.
  10. Serve hot, garnished with shredded cheese, sour cream, and chopped cilantro, if desired.

Notes

For a spicier soup, you can leave some of the seeds in the poblano peppers. Adjust the amount of cumin and oregano to your preference.

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