Chicken Poblano Soup

Chicken Poblano Soup is loaded with flavor from roasted poblanos, ground cumin, smoked paprika, and chili powder.

Course chicken soup, chicken/dinner, main meal soup

Cuisine Asian American, Southwestern, Tex-Mex

Keyword chicken and poblano soup, chicken poblano soup recipe, how to make chicken poblano soup, poblano chicken soup, poblano soup with chicken, what is chicken poblano soup, what is in chicken poblano soup, what is poblano chicken soup

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 206kcal

Author Beth Pierce

Ingredients

4 medium poblano peppers
1½ tablespoon olive oil
1 medium yellow onion, chopped
2 ribs celery, chopped
2 large carrots, peeled and chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon ground cayenne
6 cups low-sodium chicken broth
2½ cups shredded chicken
1 (15-ounce) can corn kernels, drained
salt to taste
freshly ground black pepper to taste
chopped cilantro for garnish

Instructions

Preheat oven to 425 degrees. Cover a baking sheet with parchment paper or aluminum foil. Place the poblano peppers on the baking sheet with space between them. Roast for 15 minutes, turning halfway through the cooking process.
Steam them in a paper bag or bowl covered with plastic wrap for 10 minutes. Peel the skins, cut off the stems, and remove the seeds. Dice them and set them aside.
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots. Cook until the onions and celery are soft.
Reduce the heat to low. Add the garlic, cumin, marjoram, chili powder, smoked paprika, and ground cayenne, and cook for 1 minute while stirring.
Stir in the chicken broth and bring the mixture to a boil. Reduce and simmer for 10-15 minutes or until the carrots are tender.
Stir in the shredded chicken, corn kernels, and poblano peppers. Season with salt and black pepper to taste. Garnish with chopped fresh cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition