Roasted Poblano Chicken Soup

Why You’ll Love This Recipe

• Smoky and Spicy: Roasted poblanos add a deep, smoky heat without overwhelming spice.

• Hearty and Filling: Packed with chicken and vegetables for a satisfying meal.

• Easy to Prepare: Simple roasting and simmering steps.

• Versatile: Customize with your favorite toppings and side dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3-4 poblano peppers

• 2 tablespoons olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 2 cups cooked shredded chicken

• 1 can (14.5 oz) diced tomatoes

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• Optional toppings: sour cream, shredded cheese, chopped cilantro, avocado slices

Directions

1. Roast Poblanos: Preheat your oven’s broiler. Place poblano peppers on a baking sheet and broil, turning occasionally, until skin is charred and blistered (about 8-10 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and chop.

2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent and fragrant.

3. Add Broth and Spices: Stir in roasted poblanos, chicken broth, diced tomatoes, cumin, and smoked paprika. Bring to a simmer.

4. Add Chicken: Add shredded chicken and simmer for 10-15 minutes to combine flavors.

5. Season: Taste and adjust seasoning with salt and pepper.

6. Serve: Ladle soup into bowls and top with sour cream, cheese, cilantro, or avocado if desired.

Servings and Timing

• Servings: 4-6

• Preparation Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

Variations

• Add Beans: Incorporate black beans or white beans for extra protein and fiber.

• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.

• Vegetarian: Omit chicken and use vegetable broth with extra beans or tofu.

• Creamy Version: Stir in some heavy cream or coconut milk before serving.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze soup in portions for up to 3 months.

• Reheating: Warm on the stovetop over medium heat until heated through.

FAQs

Can I roast poblanos on a grill?

Yes, grilling works well and adds a nice smoky flavor.

Can I use fresh chicken instead of cooked?

Yes, add raw chicken and cook in the broth until done.

How spicy is this soup?

Mild to medium; adjust by adding or removing seeds or using milder peppers.

Can I make this soup dairy-free?

Yes, omit sour cream or use dairy-free alternatives.

Can I use canned roasted poblanos?

Fresh roasted poblanos are best, but canned can be used in a pinch.

How long does the soup keep?

Up to 4 days refrigerated and 3 months frozen.

Can I add rice or noodles?

Yes, add cooked rice or noodles before serving.

Can I prepare this soup ahead?

Yes, flavors develop better if made a day in advance.

Are there any side dishes that pair well?

Serve with crusty bread, tortilla chips, or a fresh salad.

Can I make this soup in a slow cooker?

Yes, combine ingredients and cook on low for 4-6 hours.

Conclusion

Roasted Poblano Chicken Soup is a smoky, flavorful, and satisfying meal that’s easy to prepare and perfect for any day. With tender chicken, roasted peppers, and warming spices, it’s a comforting bowl that will quickly become a family favorite.