This creamy chicken soup is a warm hug in a bowl! It features tender chicken and roasted poblano peppers that give it a nice kick and a rich flavor.
I love how easy it is to whip up, especially on a chilly evening. Just blend, simmer, and enjoy! Pair it with some crusty bread and you’re set for a cozy night! ☕️
Key Ingredients & Substitutions
Poblano Peppers: These peppers add a mild heat and wonderful flavor. If you can’t find them, try using Anaheim peppers or even bell peppers for a sweeter taste. Just remember, the heat level will vary!
Olive Oil: I love using olive oil for its flavor, but you can substitute with vegetable oil or avocado oil if that’s what you have on hand. Both work great for sautéing.
Chicken: Boneless, skinless chicken breasts are my go-to, but you can easily use thighs for a richer flavor. Even leftover rotisserie chicken works well here—just add it when you stir in the cream.
Heavy Cream: For a lighter version, half-and-half is a perfect substitute. If you’re looking for a non-dairy option, try canned coconut milk, which adds a unique twist.
Spices: Ground cumin, smoked paprika, and chili powder are favorites for flavor. However, feel free to play around—tajin or a taco seasoning mix can also work if you’re in a pinch!
How Do I Roast Peppers Perfectly?
Roasting peppers brings out their sweet flavor and adds a nice smokiness to the soup. Here’s how to do it right:
- Set your oven broiler to high and place the rack in the upper third.
- Put the poblano peppers on a baking sheet and roast for 8-10 minutes. Turn them every few minutes until they’re charred on all sides.
- Once done, transfer them to a bowl, cover with plastic wrap, and let them steam for around 10 minutes. This helps loosen the skin.
- Peel off the skin, remove the seeds, and slice them up for your soup!
This technique gives your dish a deep, roasted flavor that makes all the difference!
Creamy Chicken and Roasted Poblano Pepper Soup
Ingredients You’ll Need:
For the Soup:
- 2 large poblano peppers
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
For Garnishing:
- 1 cup crispy tortilla strips (store-bought or homemade)
- Fresh cilantro, chopped (about 1/4 cup)
- 2 limes, cut into wedges
- Optional: pinch of red pepper flakes for heat
How Much Time Will You Need?
This delicious soup will take about 35 minutes to prepare, including roasting the peppers and simmering everything together. So, grab your favorite pot, and let’s get cooking!
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
First, preheat your oven broiler. Place the poblano peppers on a baking sheet and roast them for about 8-10 minutes. Keep turning them occasionally until the skin is blistered and blackened all over. Once they’re done, transfer them to a bowl, cover with plastic wrap, and let them steam for about 10 minutes. This makes it easier to peel off the charred skin. Once cooled, peel off the skin, remove the seeds, and roughly chop the peppers. Set them aside for later!
2. Cook the Aromatics and Chicken:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes. Next, add the minced garlic and cook for another minute until it’s fragrant. It’s smelling good already!
3. Add Chicken and Spices:
Time to add the chicken! Toss in the bite-sized pieces and season with salt, pepper, ground cumin, smoked paprika, and chili powder. Cook for about 5-7 minutes until the chicken is browned and mostly cooked through. You want those spices to stick to the chicken!
4. Add Broth and Peppers:
Pour in the chicken broth and add the chopped roasted poblano peppers. Bring everything to a gentle simmer and cook for 10-15 minutes. This allows the flavors to meld beautifully and gives the chicken time to finish cooking. You can taste the deliciousness as it comes together!
5. Make it Creamy:
Lower the heat a bit, then stir in the heavy cream. Let it simmer gently for another 5 minutes. This is when it becomes a creamy dream! Adjust the seasoning with more salt or pepper to suit your taste, and if you’re up for it, sprinkle a pinch of red pepper flakes for some extra heat.
6. Serve:
Now comes the best part! Ladle the warm soup into bowls. Top it with crispy tortilla strips and a generous amount of chopped cilantro for that fresh touch. Don’t forget to serve lime wedges on the side—squeezing a bit of lime juice over the soup adds a bright flavor that complements everything perfectly!
Enjoy your comforting, creamy chicken and roasted poblano pepper soup! It’s sure to be a hit!
Can I Use Other Types of Peppers?
Absolutely! While poblano peppers add a great flavor, you can substitute them with Anaheim peppers for a similar taste or bell peppers for a sweeter option. Keep in mind the heat level may vary!
How Can I Make This Soup Vegetarian?
To make this a vegetarian dish, simply omit the chicken and substitute with canned beans or lentils for protein. Use vegetable broth instead of chicken broth, and add additional veggies like corn or zucchini for extra flavor!
Can I Freeze Leftover Soup?
Yes, you can freeze this soup! Let it cool completely, then transfer it to airtight containers. It can be kept in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and heat on the stove until warm.
What Can I Serve With This Soup?
This creamy soup pairs wonderfully with crusty bread, a fresh salad, or even some nachos! For a lighter meal, consider serving it with a side of grilled vegetables.
