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Chicken Poblano Soup

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A bright, mildly smoky soup featuring roasted poblanos, tender shredded chicken, and a simple broth, perfect for weeknight comfort.

Ingredients

Scale
  • 3 poblano peppers, roasted and peeled
  • 1 lb (about 450 g) cooked chicken, shredded (rotisserie or poached)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 4 cups low-sodium chicken broth
  • 1 cup milk or light cream (optional)
  • 1 tbsp vegetable oil or olive oil
  • Salt and pepper to taste
  • Lime wedges and chopped cilantro to serve

Instructions

  1. Roast the poblano peppers over a gas flame or under a broiler until charred on all sides. Place in a bowl and cover to steam for 10 minutes, then peel and seed them.
  2. In a large pot, heat oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cumin; cook 30 seconds more.
  3. Add roasted poblanos and broth to the pot. Bring to a simmer and cook for 8–10 minutes.
  4. Use an immersion blender to puree until smooth. Or carefully transfer to a blender in batches. Return soup to the pot.
  5. Stir in shredded chicken and milk or cream if using. Simmer for 5–7 minutes to heat through. Season with salt, pepper, and lime juice to taste.
  6. Serve with cilantro, extra lime wedges, and optional toppings like avocado, tortilla strips, or shredded cheese.

Notes

For a chunkier soup, reserve half of the roasted poblanos and dice them to stir in at the end. If you want richer notes, stir in a few tablespoons of sour cream or plain yogurt at the end.

Nutrition

Find it online: https://recipesunfolded.com/chicken-poblano-soup/

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