If you want an easy comfort food you’ve gotta try our chicken poblano soup recipe! Last week we shared how to make a thicker version of this called slow cooker chicken poblano and now we have made a new meal with the same deliciousness.
This is the best leftover chicken recipe I make quite often. If I have made breasts, thighs or quarters the night before and we didn’t finish it all I’ll save, dice and make this on day 2. Nobody ever knows it is a leftover meal! You can make it with fresh poultry too though.
Poblano Chicken Soup on the Stove
You really could add any sort of green peppers to this dish but the larger mild type is the most common by far. Finely diced or larger if you want to add a bit more texture to the dish when done you can really tweak this to your liking. Make mild or spicy as you want it can easily be served as an appetizer, side dish or main meal.
Spicy Version
If you do love some heat you can add chopped up roasted jalapenos in there too. We prefer to keep it on the milder side and serve for dinner loaded with precooked meat. I have used chicken thighs in it, and white meat. Both work just as well, depends on what is on sale or I have left over from the night before.
You can add a variety of veggies in there too. Here I used fresh carrots, celery and canned corn but mixed frozen vegetables could be thrown in there for sure. You’ll simmer until everything inside is tender to your liking so just choose pieces that will cook at the same rate. The smaller they are cut the faster it will be done.
Poblano Soup with Chicken Ingredients
If you did choose to make this with fresh chicken you’d want to cook it first. I have instructions on how to boil a whole chicken here to get them to fork tender pull apart easily consistency. Then you can proceed with the steps to make this. You could shred a rotisserie chicken to make it faster too.
To make it authentic you will want to dice up some fresh poblano peppers that have been roasted and diced. You can adjust the heat with these removing the seeds and membranes to make it mild.
As for other vegetables we will add some yellow Onion and celery diced with a carrot peeled and diced fine. Some like to add Corn kernels drained, fresh or frozen
You want to add some liquid, more or less Chicken broth depending on how soupy you want it to be obviously.
How to Make it Creamy
To make it creamy we are going to add some heavy cream or sour cream works too. If you need a dairy free alternative you can find them at the store. If not you could whisk 1 tbsp. cornstarch with your almond milk.
Can you add noodles?
You could make this into more of a hearty meal by adding egg noodles into the mix at minute 15. Submerge them into the sauce and allow to bubble until al dente. Then turn off and allow to sit for 5 minutes more for broth to thicken and pasta to soak up more of the flavors. Then serve!
Do you have to peel poblano peppers for soup?
You don’t HAVE to if they are fresh but the skin is rather tough. It is more appetizing if you roast them, let them sit in a paper bag to steam and easily pull the skins right off to discard. The inside flesh has great taste, can be diced and poblano soup this way turns out amazing.
Instant Pot Chicken Poblano Soup (Option)
To make this delicious soup in a pressure cooker too. You would follow the same in step 1 but using the saute button. Then turn that off, add other ingredients, close lid and steam valve and set to high pressure for 5 minutes with a quick release when done. Leave lid off and allow to sit and cool / thicken for 10 minutes before serving.
Slow Cooker Method
If you want it to be rather smooth you can increase the timing to closer to 30 minutes to get everything really soft. Another option is to use an immersion blender but I don’t like doing that in soups with meat in them. With this and our Crockpot chicken soup I want the meat to stay whole, and other ingredients to just be quite tender.
FAQ
Yes it does. You should refer to the recipe card nutrition facts at the bottom of the recipe you are following to see how many is in there. If you leave out the heavy cream you can reduce some of those though ours only has 8 carbohydrates and is delicious!
It traditionally is but you can tone down the heat so it can be closer to mild if you’d rather. The easiest way to do this is to remove the seeds and membranes inside the peppers before dicing and adding into the dish.
Absolutely, I have done this many times and it saves a lot of time. I typically will cut off both of the breasts and shred or dice into small bite size pieces with a sharp knife. Then add it in with the vegetables, peppers and broth to cook together.
Chicken Poblano Soup Recipe
Equipment
- 1 dutch oven
Ingredients
- 3 tbsp butter
- 2 cup chicken, precooked or rotisserie shredded or diced
- 1 large poblano peppers, roasted and diced
- 1 large onion, diced
- 1 stalk celery, diced
- 1 medium carrot, peeled and diced
- 1/3 cup corn, kernels drained, fresh or frozen
- 1 cup heavy cream
- 3 cup chicken broth
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 tbsp minced garlic
- 1/2 cup cheese, shredded, optional
- 1-2 small radishes, sliced, can be served on the top
Instructions
- Poblano Soup on stove – Melt butter in a saucepan. Add onions, carrots and celery, fry for 5 minutes, stirring with a spatula over low heat. After 5 minutes, pour in the broth and heavy whipping cream, mix.
- Next, add the cooked and shredded chicken and roasted poblano peppers. Then add corn, grated cheddar and minced garlic or garlic paste.
- Add salt and spices, mix and cook for 20 minutes with the lid on.Serve chicken poblano soup hot, sprinkled with fresh parsley or cilantro, and sliced radishes
- Instant Pot Poblano Soup – you would follow the same in step 1 but using the saute button. Then turn that off when softened, add other ingredients, close lid and steam valve and set to high pressure for 5 minutes with a quick release when done. Leave lid off and allow to sit and cool / thicken for 10 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Poblano Soup Calories
You can see the information about this below. Each version will vary slightly and the type of meat you use and it’s fat content will make it vary a bit too. Chicken breasts are leaner than thighs. If you added diced fresh potatoes it will increase as well.
Just serve warm with a side of rolls or crushed tortilla strips on top for added fun. For other ideas you could sprinkle on some fresh pieces of peppers, we love a pinch of shredded cheddar cheese and/or a dollop of sour cream on top is heavenly too. If I have a ripe avocado on hand I will slice that on there too, so so good.
I followed this recipe rather loosely, added more cumin, garlic, a can of cannelloni beans, and more chicken as I had it left over and wanted to use it up. I used fresh frozen poblano pepper from my garden. I ran about 1 cup of rough chopped through my small food processor with some of the chicken stock (also left over from roasting a whole chicken). I didn’t use all of it as my husband doesn’t like his food too spicey. I will use the rest with some cream cheese and spread it on warm cornbread. I’m waiting for it to marry the flavors all together but it smells wonderful. A keeper recipe for sure!
awesome
I just have a question on the nutrition label before I make it, a serving size is 2oz?
Just what it is set for, the recipe card calculates it according to the oz listed. Cannot guarantee accuracy of it as I have nothing to do with calculations