Description
This Chicken Poblano Soup is a comforting and flavorful dish featuring charred poblano peppers, tender shredded chicken, fresh vegetables, and a blend of spices. The smoky poblano flavor combined with a creamy broth and bright lime juice makes this soup perfect for a cozy meal. Garnished with tortilla strips, radish, jalapeno, and cheese, it offers a delightful Mexican-inspired taste that is both hearty and refreshing.
Ingredients
Main Ingredients
- 3 poblano peppers
- 4 tablespoons butter
- 1 small yellow onion, sliced
- 2 ribs of celery, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup flour
- 5 cups low sodium chicken broth
- 1 ½ cups corn kernels, fresh or frozen
- 4 cups shredded chicken (such as rotisserie chicken)
- Juice of 1 lime
- Handful chopped cilantro
Garnishes
- Tortilla strips
- Radish slices
- Additional cilantro
- Jalapeno slices
- Cheese (such as queso fresco or shredded cheese)
Instructions
- Char the Peppers: Place the poblano peppers over a gas burner or under a broiler on a lined baking sheet. Turn often until the skins are completely blackened and blistered.
- Steam and Cool: Immediately place the hot, charred peppers into a bowl and cover with plastic wrap or a tight-fitting lid to steam and cool, which makes peeling easier.
- Prepare Poblanos: Once cooled, peel off the burnt skin using a paper towel, discard the seeds and membranes, then chop the pepper flesh into small dice.
- Sauté Vegetables: In a Dutch oven over medium heat, melt the butter. Add the sliced onion, diced celery, and diced red bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic, cumin, chili powder, salt, and black pepper, cooking for another 30 seconds to bloom the spices.
- Make Roux: Stir in the flour and cook for about 2 minutes, stirring constantly to form a roux, which will help thicken the soup.
- Add Broth and Simmer: Slowly whisk in the chicken broth and bring the mixture to a boil. Add the diced poblano peppers, corn kernels, shredded chicken, lime juice, and chopped cilantro. Reduce heat and simmer just until heated through, about 5-7 minutes. Taste and adjust seasoning if necessary.
- Serve and Garnish: Ladle the soup into bowls and garnish with tortilla strips, radish slices, extra cilantro, jalapeno slices, and cheese as desired for added texture and flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat gently on the stove over low heat or in the microwave until warmed through, stirring occasionally.
- For a spicier version, include more jalapeno slices or add a pinch of cayenne pepper when sautéing the garlic and spices.
- This soup pairs well with warm corn tortillas or crusty bread on the side.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
