Creamy Chicken Poblano Pepper Soup

Creamy Chicken Poblano Pepper Soup is a deliciously rich and comforting dish that showcases the vibrant flavors of roasted poblano peppers. With tender shredded chicken and a creamy base, this soup is perfect for chilly evenings or whenever you crave something hearty and satisfying.

The combination of spices adds warmth and depth, while a sprinkle of fresh cilantro elevates the dish with a burst of freshness. Easy to prepare, this soup will quickly become a favorite in your household!

Creamy Chicken Poblano Pepper Soup

Ingredients:

2 tbsp olive oil

1 onion, diced

3 poblano peppers, roasted, peeled, and chopped

2 garlic cloves, minced

3 cups cooked, shredded chicken

4 cups chicken broth

1 cup heavy cream

1/2 cup sour cream

1 tsp cumin

1/2 tsp chili powder

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Instructions:

Step 1: Heat Oil and Sauté

In a large pot, warm the olive oil over medium heat.

Add the diced onion and cook until softened, about 5 minutes.

Then add the minced garlic and sauté for an additional minute.

Step 2: Combine Ingredients

Stir in the roasted poblano peppers, cumin, chili powder, salt, and pepper, mixing well to combine.

Step 3: Add Broth and Chicken

Pour in the chicken broth and bring the mixture to a simmer.

Add the shredded chicken and let it simmer for 10 minutes.

Step 4: Incorporate Creams

Lower the heat and gently stir in the heavy cream and sour cream.

Cook until the soup is creamy and heated through, taking care not to bring it to a boil.

Step 5: Garnish and Serve

If desired, garnish with fresh cilantro before serving.

Enjoy your meal!

Tips:

For a thicker soup, blend half of the mixture before adding the creams.

Notes:

Roasting Poblano Peppers: If you prefer, you can roast your own poblano peppers. Simply place them under a broiler or on a grill until the skin is charred. Afterward, place them in a plastic bag for a few minutes to steam, making the skins easier to peel.

Chicken Options: You can use rotisserie chicken for a quicker preparation. Just shred the meat and add it directly to the soup for a delicious shortcut.

Adjusting Spice Level: If you enjoy a bit of heat, consider adding chopped jalapeños or a dash of hot sauce. For a milder version, you can reduce the amount of chili powder.

Making it Dairy-Free: To make this soup dairy-free, substitute the heavy cream and sour cream with coconut milk and a dairy-free yogurt alternative.

Storage: This soup stores well in the refrigerator for up to 3 days. When reheating, you may need to add a splash of broth to adjust the consistency.

Freezing: If you’d like to freeze the soup, do so before adding the sour cream. Once thawed, stir in the sour cream just before serving for the best texture.

Serving Suggestions: This soup pairs wonderfully with crusty bread, tortilla chips, or a fresh salad. You can also top it with avocado slices or a squeeze of lime for extra flavor.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of peppers?

Yes, while poblano peppers provide a unique flavor, you can substitute them with other mild peppers like Anaheim or bell peppers.

Just keep in mind that the flavor profile will change slightly.

Is it possible to make this soup in advance?

Absolutely! You can prepare the soup a day in advance and store it in the refrigerator.

Just add the sour cream and heavy cream when you reheat it to maintain a creamy texture.

Can I freeze the soup?

Yes, you can freeze the soup.

However, it’s best to freeze it before adding the sour cream and heavy cream.

Once thawed, stir in the creams just before serving.

How can I thicken the soup if it’s too thin?

If your soup is too thin, you can blend a portion of it to create a thicker consistency.

Alternatively, you can add a cornstarch slurry (mixing cornstarch with a bit of cold water) and cook until thickened.

What can I serve with this soup?

This soup pairs well with crusty bread, tortilla chips, or a fresh salad.

You can also top it with avocado slices, cheese, or fresh cilantro for added flavor and texture.

Do I need to roast the poblano peppers myself?

While roasting fresh poblano peppers enhances their flavor, you can use store-bought roasted poblano peppers in a jar for convenience.

If you roast them, charring them on a grill or under a broiler works well.

Can I make this soup spicy?

Yes! If you enjoy heat, consider adding diced jalapeños or increasing the amount of chili powder.

Just remember to adjust to your spice tolerance.

How long should I cook the soup after adding the chicken?

Once you add the shredded chicken, let the soup simmer for about 10 minutes to allow the flavors to meld.

Make sure the chicken is heated through.

What can I use instead of heavy cream?

For a lighter option, you can substitute heavy cream with half-and-half or whole milk.

For a dairy-free version, use coconut milk or a plant-based cream.

What’s the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove, adding a splash of broth if the soup has thickened too much.