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Chicken Poblano Soup

Creamy chicken poblano soup in a bowl garnished with fresh cilantro and lime wedges
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A rich and creamy chicken poblano soup made with roasted poblano peppers, tender chicken breast, and a velvety broth. Perfect for cozy weeknight dinners or meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 poblano peppers, roasted, peeled, and diced
  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the diced roasted poblano peppers and chicken pieces. Cook for 5 to 7 minutes until the chicken is no longer pink.
  4. Stir in the cumin and chili powder and cook for 1 minute to bloom the spices.
  5. Pour in the chicken broth and bring to a gentle simmer. Reduce heat and simmer for 20 minutes.
  6. Stir in the heavy cream and season with salt and pepper. Cook for 5 more minutes on low heat. Do not boil after adding the cream.
  7. Ladle into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.

Notes

  • For a spicier soup, leave some seeds and membranes in the poblano peppers before roasting.
  • Substitute half-and-half or milk for a lighter version of this creamy chicken poblano soup.
  • Rotisserie chicken works great as a time-saving alternative to raw chicken breast.
  • For a thicker soup, blend one cup of the soup and stir it back into the pot.

Nutrition

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