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Chicken Poblano Soup

A smoky, creamy soup made with charred poblano peppers, tender seared chicken, and a rich broth finished with cream. Ready in about 30 minutes, with big restaurant-style flavor from an easy weeknight method.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: American, Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 poblano peppers
  • 1 pound boneless chicken thighs or breast, cut into bite-sized pieces
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 cup heavy cream (or milk)
  • Salt and pepper, to taste
  • Optional toppings: shredded cheese, sour cream, cilantro, tortilla strips

Equipment

  • Large baking sheet or gas burner
  • Tongs
  • Plastic bag or bowl with plastic wrap
  • Large soup pot
  • Blender or immersion blender
  • Meat thermometer (optional)

Method
 

  1. Char the poblano peppers over direct heat for about 8 minutes, rotating every 2 minutes, until blackened on all sides.
  2. Seal the hot peppers in a plastic bag and let them steam for 10 minutes to loosen the skin.
  3. Peel, seed, and dice the poblanos into 1/2-inch pieces.
  4. Sauté the diced onion in olive oil over medium heat until soft, then add garlic for 30 seconds.
  5. Season the chicken with cumin, salt, and pepper. Sear in the pot for 3 minutes per side.
  6. Pour in the chicken broth, scraping up browned bits, and bring to a simmer.
  7. Stir in the diced poblanos and any collected juice.
  8. Simmer for about 15 minutes, until chicken reaches 165°F internally.
  9. Blend 2 cups of the soup until smooth, then stir it back into the pot.
  10. Lower the heat and stir in the cream, warming for 2 minutes without boiling.
  11. Taste and adjust seasoning with salt, lime, or extra cumin as needed.
  12. Ladle into bowls, top as desired, and serve hot.

Notes

  • For a milder soup, remove all pepper seeds and ribs before dicing.
  • Freezes well without the cream — add dairy fresh after reheating.
  • Leftovers keep in the fridge for up to 4 days.