Chicken Poblano Soup Recipe
Creamy Chicken Poblano Soup is loaded with smoky roasted poblano peppers, tender chicken, fire-roasted corn and black beans in a rich, velvety broth. Inspired by the Chicken Poblano Soup at Chicken Salad Chick, this easy homemade version is hearty, flavorful and perfect for a cozy weeknight dinner.
Servings: 6
Cost: $10
Equipment
- chef's knife
- cutting board
- measuring cup
- measuring spoon
Ingredients
- 3 medium poblano peppers
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper optional
- 1 cup half-and-half
- 1 cup whole milk
- 3 cups cooked chicken shredded or diced
- 1 1/2 cups fire-roasted corn
- 1 15- ounce can black beans drained and rinsed
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh lime zest
- 2 tablespoons chopped fresh cilantro optional
Instructions
- Arrange the poblano peppers on a baking sheet and place under the broiler. Broil for 4-5 minutes per side, turning as needed, until the skins are blistered and charred.
- Transfer the hot peppers to a bowl and cover. Let them steam for 10 minutes, then peel away the loosened skin. Remove the stems and seeds, then dice the peppers.
- Heat the olive oil and butter in a large Dutch oven or stockpot over medium heat. Add the onion and cook for 4-5 minutes, until softened and translucent. Stir in the garlic and cook for about 30 seconds, until fragrant.
- Sprinkle the flour over the onions and stir constantly for 1 minute. Slowly whisk in the chicken stock until smooth.
- Stir in the roasted poblanos, cumin, smoked paprika, salt, black pepper and cayenne, if using. Bring to a gentle simmer and cook for 8-10 minutes.
- Reduce the heat to medium-low. Stir in the half-and-half and milk and heat gently until the broth is creamy and steaming. Do not allow the soup to come to a hard boil.
- Stir in the cooked chicken, fire-roasted corn and black beans. Continue to simmer gently for 8-10 minutes, until everything is heated through and the broth has thickened slightly.
- Remove the pot from the heat. Stir in the lime juice, lime zest and cilantro, if using. Taste and adjust the salt and pepper.
- Ladle into bowls and serve hot. Garnish with cilantro, sliced poblano, tortilla strips or lime wedges, if desired.
Notes
• Poblanos vary in heat. Most are mild, but occasionally you'll get a spicier pepper. Leave out the cayenne if you want to keep the soup especially mild.
• Rotisserie chicken is my favorite shortcut. Leftover roasted, grilled or poached chicken works just as well.
• For a thicker soup, increase the flour to 1/3 cup or reduce the chicken stock to approximately 3 1/2 cups.
• For an extra-creamy texture without adding more dairy, blend about 1 cup of the finished soup until smooth and stir it back into the pot.
• If you can't find fire-roasted corn, regular frozen corn works perfectly. For more smoky flavor, quickly char it in a dry skillet before adding it to the soup.
• Once the dairy has been added, keep the soup at a gentle simmer rather than a full boil to help the broth stay smooth.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freeze cooled soup for up to 2 months. Thaw overnight in the refrigerator and reheat gently, whisking if needed to bring the creamy broth back together.
Nutrition
Calories: 454kcal | Carbohydrates: 39g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 839mg | Potassium: 917mg | Fiber: 8g | Sugar: 10g | Vitamin A: 798IU | Vitamin C: 55mg | Calcium: 152mg | Iron: 4mg