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Chicken Poblano Soup

chicken poblano soup with a lime, tortilla chips and shredded cheese in a navy blue bowl.

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You won’t want to skip on this hearty and delicious chicken poblano soup made with freshly roasted poblano peppers, corn and shredded chicken in a flavorful southwestern broth. Easy prep and storage so you have soup for days!

Ingredients

Scale
  • 4 medium poblano peppers (Anaheim peppers will also work)
  • 2 tbsp olive oil, divided
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 large red bell pepper, seeded and diced
  • 2 celery stalks, chopped
  • 1 cup corn kernels
  • 1 tsp chili powder
  • 1 tsp dried cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour
  • 8 cups chicken stock
  • 1 1/2 lbs boneless, skinless chicken breasts (roughly 23 large)
  • juice, 1 lime
  • Toppings: Tortilla chips, shredded cheese, diced avocado, fresh cilantro, sour cream (see additional ideas above).

Instructions

  1. Preheat oven to 450 degrees F.
  2. Spread out poblano peppers on a baking sheet and drizzle with 1 tbsp of olive oil.
  3. Roast for 15-20 minutes or until lightly charred on the outside.
  4. Remove from oven and allow to cool so peppers can easily be handled. Chop off stems and remove seeds. Dice remaining poblano flesh and set aside.
  5. To a large pot or Dutch oven add your remaining 1 tbsp of olive oil and heat over medium heat.
  6. Add yellow onion and cook until browned, about 5 minutes.
  7. Add in garlic cloves, red bell pepper, celery stalks and corn kernels and cook for an additional 3-4 minutes.
  8. Stir in chopped poblanos, chili powder, cumin, salt and pepper and cook for 1 minute.
  9. Add in flour and a 1/2 cup of chicken stock. Stir until a thick liquidy base is formed.
  10. Add in remaining chicken stock and chicken breasts.
  11. Bring soup to a boil and then lower to a simmer. Poach chicken in soup for 15-20 minutes or until cooked through.
  12. Using kitchen tongs remove chicken from soup and place on a cutting board. Shred chicken using two forks and then add back into soup.
  13. Squeeze in lime juice and any additional salt and pepper, as needed.
  14. Top with desired toppings and serve.

Keywords: chicken poblano soup