Spicy Creamy Chicken Poblano Soup
This Spicy Creamy Chicken Poblano Soup is a cozy one-pot dinner: tender shredded chicken and sweet poblano peppers in a silky, blended cream broth, finished with crunchy tortilla strips, radishes and cilantro.
Equipment
Ingredients
- 8 tablespoons unsalted butter (1 stick)
- 1 large white onion diced
- 3 celery stalks diced
- 2 large carrots peeled and diced
- 3 garlic cloves minced
- 3 medium poblano peppers seeded and diced
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 4 raw boneless skinless chicken breasts about 2 pounds
- 2 cups heavy cream
- ¼ cup chopped fresh cilantro plus more for garnish
- tri-color tortilla strips for garnish
- 4 radishes thinly sliced, for garnish
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, celery, carrots, garlic, and poblanos and sauté, stirring occasionally, until tender, about 15 minutes. Stir in the salt, pepper, cumin, and thyme and cook 5 minutes longer.
- Pour in the broth and bring to a boil over medium-high heat. Reduce the heat to medium-low and add the raw chicken breasts. Cover and simmer gently for 15 to 20 minutes, until the chicken is cooked through (165°F in the thickest part).
- Transfer the chicken to a plate or cutting board and shred it with two forks. Set aside.
- Stir the heavy cream into the soup until blended.
- Use an immersion blender to carefully blend the soup until smooth, keeping the blade fully submerged. (You can use a countertop blender instead: work in small batches, fill the jar no more than halfway, and vent the lid so steam can escape.)
- Return the shredded chicken to the pot and stir in the ¼ cup cilantro. Simmer over low heat for 10 minutes to bring the flavors together, without letting it boil. Taste and adjust the salt and pepper.
- Ladle the soup into bowls and top with tortilla strips, sliced radishes, and more cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the toppings separate. Freeze for up to 1 month; thaw overnight in the refrigerator and reheat gently on the stove, whisking if the soup separates.
For a milder soup, remove all of the seeds and ribs from the poblanos. For more heat, add a minced jalapeño or a pinch of cayenne with the spices.
Nutrition
Calories: 469kcalCarbohydrates: 9gProtein: 28gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 173mgSodium: 1265mgPotassium: 718mgFiber: 2gSugar: 5gVitamin A: 4086IUVitamin C: 41mgCalcium: 83mgIron: 1mg
Nutrition details are an estimate, per serving.
