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Chicken Poblano Soup
Image Credit: Texas Granola Girl

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Ingredients

Adjust Servings:
3 Poblano pepper
4 tablespoons Butter
1 small Yellow Onion sliced
2 ribs Celery diced
1 Sweet Red Bell Pepper diced
4 cloves Garlic Cloves minced
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 teaspoon Kosher Salt
1 teaspoon Fresh Ground Pepper
1/4 cup All Purpose Flour
5 cups Low Sodium Chicken Broth
1 1/2 cups Frozen Corn
4 cups Shredded Chicken
1 lime Lime Juice
1/3 Cup Fresh Cilantro

Nutritional information

520 kcal
Calories
25 g
Fat
1400 mg
Sodium
8 g
Sugar
30 g
Carbohydrates
12 g
Saturated Fat
50 g
Protein
5 g
Fiber

Chicken Poblano Soup

Brimming with the tantalizing flavors of roasted poblanos...

  • 45 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Brimming with the tantalizing flavors of roasted poblanos, vibrant Southwest spices, succulent bursts of corn, and tender morsels of chicken, Chicken Poblano Soup is a delectable way to repurpose a rotisserie chicken or leftover shredded chicken. In just under 40 minutes, this hearty soup is ready to warm your heart and soul.

To elevate each bowl, garnish with crunchy tortilla strips, a sprinkle of fresh cilantro, and a handful of shredded cheese. Pair the soup with a side of cheddar jalapeño cornbread for a delightful Tex Mex-inspired meal that’s light yet satisfying, keeping you cozy all winter long.

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Recipe Steps

1
Done

Roast the poblano peppers over a gas burner, turning frequently, or place them on a lined baking sheet under a broiler, turning once, until the skin is entirely black and blistered.

2
Done

Transfer the hot peppers to a bowl and cover it with plastic wrap or a tight-fitting lid, allowing them to steam and cool down.

3
Done

Gently rub the burnt skin off the peppers using a paper towel, discard the seeds and membrane, and finely dice the pepper flesh.

4
Done

Melt the butter in a Dutch oven over medium heat, then add the onion, celery, and bell pepper, sautéing for around 5 minutes or until softened. Stir in the garlic and spices, cooking for an additional 30 seconds. Mix in the flour and cook for about 2 minutes.

5
Done

Gradually whisk in the broth and bring the mixture to a boil. Add the diced poblanos, corn, chicken, lime juice, and cilantro, allowing it to simmer until thoroughly heated. Taste and adjust the seasoning as needed.

6
Done

Ladle the soup into bowls and adorn with tortilla strips, radish slices, fresh cilantro, jalapeño, and cheese, if desired. Enjoy!

Jeff

Tried and true recipes that family, friends, and wife love. Father, husband, and BBQ-enthusiast.

How can I freeze and reheat Chicken Poblano Soup?

Freezing and reheating Chicken Poblano Soup is quite simple. Just follow these steps:

Freezing:

  1. Allow the soup to cool down to room temperature.
  2. Transfer the cooled soup into airtight containers or heavy-duty resealable plastic freezer bags. If using bags, ensure you remove any excess air before sealing.
  3. Label the containers or bags with the date and contents. Store the soup in the freezer for up to 3 months.

Reheating:

  1. If the soup is frozen, defrost it in the refrigerator overnight or use the defrost function on your microwave.
  2. Pour the defrosted soup into a pot and heat it over medium heat on the stovetop. Stir occasionally to ensure even heating. If needed, add a bit of water or broth to adjust the consistency.
  3. Heat the soup until it's heated through and reaches your desired temperature. Make sure to check the temperature before serving.

For a quick reheat in the microwave:

  1. Transfer the defrosted soup to a microwave-safe container and cover it loosely with a microwave-safe lid or plastic wrap.
  2. Heat the soup on medium power in 1-2 minute intervals, stirring between intervals to ensure even heating. Continue until the soup reaches your desired temperature.

Note: When reheating, keep in mind that garnishes like tortilla strips, radish, jalapeño, and cheese should be added after reheating, just before serving.

Is a poblano pepper spicy?

Poblano peppers are generally mild in heat, making them suitable for a wide range of palates. They have a Scoville Heat Unit (SHU) rating of 1,000 to 2,000, which is significantly lower than the heat level of jalapeño peppers, which range from 2,500 to 8,000 SHU. Poblanos are known for their rich and earthy flavor, and while they have a mild spiciness, they are not considered hot compared to many other chili peppers.

Why do you take the skin off the poblano peppers?

Removing the skin from poblano peppers is recommended because the skin can be tough, thick, and a bit leathery, which may result in an unpleasant texture when cooked or added to dishes. The charred skin can also impart a slightly bitter taste to your dish. By roasting and removing the skin, you can enhance the poblano pepper's natural smoky and earthy flavors while ensuring a more tender and enjoyable texture in your recipe.

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