Chicken Poblano Soup
A comforting Mexican-inspired soup featuring tender chicken, smoky poblano peppers, and a medley of vibrant ingredients.
Ingredients
Essential Ingredients
- 1 lb boneless, skinless chicken breasts or thighs Shredded or cubed for the soup
- 2 pcs poblano peppers Roasted for smoky flavor
- 6 cups chicken stock Homemade or high-quality store-bought
- 1 cup onion, diced For sautéing
- 3 cloves garlic, minced For sautéing
Spices and Optional Additions
- 1 tsp cumin For flavoring
- 1 tsp oregano For flavoring
- 1 tsp chili powder Optional for extra heat
- 1 can black beans Optional for added texture
- 1 cup corn Optional
- 1 cup heavy cream or cream cheese For creamy variations
Instructions
Preparation
- Roast the poblano peppers over an open flame or under a broiler until the skin blisters and chars. Once cooled, peel off the skin, remove the seeds, and chop them into bite-sized pieces.
- Dice the onions, mince the garlic, and prepare the chicken by cutting it into cubes or shredding it after cooking.
Cooking
- Heat a drizzle of oil in a large pot and sauté the onions and garlic until fragrant and translucent.
- Sprinkle in cumin, oregano, and chili powder, then add the chicken. Cook for a few minutes until lightly browned.
- Stir in the roasted poblano peppers, broth, and any optional ingredients like black beans or corn. Bring to a gentle boil, then reduce to a simmer.
- Let the soup simmer for 20-25 minutes, allowing the flavors to meld. If making a creamy soup, stir in cream or cream cheese during the last 5 minutes.
Alternative Cooking Methods
- For Slow Cooker: Combine all ingredients (except cream) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add cream during the last 30 minutes.
- For Instant Pot: Sauté the onions and garlic, then add the remaining ingredients. Cook on high pressure for 10 minutes, followed by a quick release.
- For Stovetop: Follow the steps above in a large stockpot.
Notes
Prioritize freshness when selecting ingredients. Organic or free-range chicken and fresh poblano peppers will enhance flavor. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.