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Creamy Chicken Poblano Pepper Soup

This creamy chicken poblano pepper soup is a comforting and flavorful dish, perfect for a cozy dinner. With tender chicken and roasted poblano peppers blended into a rich and creamy base, it’s both satisfying and nutritious. This dish combines the warmth of spices with the richness of cream, making it an ideal meal for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot
  • 1 blender or immersion blender
  • 1 cutting board
  • 1 measuring cups and spoons

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 3 medium poblano peppers Roasted and chopped.
  • 1 medium onion Diced.
  • 4 cloves garlic Minced.
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper To taste.
  • Fresh cilantro For garnish.

Instructions
 

  • Preheat your oven to 400°F (200°C). Place the whole poblano peppers on a baking sheet and roast for about 20 minutes until the skins are blistered and charred.
  • Remove the roasted peppers from the oven, cover with a kitchen towel, and let them steam for 10 minutes. After they cool, peel off the skins, remove seeds, and chop the peppers.
  • In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Then, add the minced garlic and sauté for an additional 1 minute.
  • Place the chicken breasts into the pot, and season with salt, pepper, cumin, and smoked paprika. Pour in the chicken broth, and bring to a boil. Reduce heat and let it simmer for about 15 minutes until the chicken is cooked through.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with the chopped roasted poblano peppers and stir to combine.
  • Pour in the heavy cream and stir until well mixed. Allow the soup to cook for an additional 5 minutes on low heat.
  • For a smoother texture, blend part of the soup using an immersion blender or traditional blender. Taste the soup and adjust the seasoning with salt and pepper if necessary.
  • Serve hot, garnished with fresh cilantro.

Notes

You can substitute chicken breasts with thighs for a richer flavor.
Add toppings like tortilla strips, sliced avocado, or cheese for extra taste.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use.